David Shaulter Recipe ⋮ Corned Beef and Cabbage To Die For

This recipe requires a bit of time, but it is worth the effort. Serve with marbled rye bread. Adding peeled whole red potatoes adds an additional texture and flavor. The stock combination will be a little salty; adding water can reduce this.

Ingredients

• 1 (3 pound) beef brisket, trimmed
• 24 ounces beef stock
• ¼ cup pickling spice
• 1 tablespoon dried minced garlic
• 3 bay leaves, or more to taste
• 24 ounces chicken stock
• 1 head cabbage, cored and cut into 8 wedges

Cooking Directions

1. Place brisket in the crock of a slow cooker. Pour beef stock over brisket.
2. Place pickling spices, garlic, and bay leaves into a cheesecloth bag, tie the bag, and submerge it into the stock.
3. Cook on Low for 8 hours.
4. Remove brisket to a cutting board; cut into small pieces.
5. Strain cooking liquid through a fine-mesh sieve. Discard spices and any strained pieces.
6. Combine brisket, chicken stock, strained beef stock, and cabbage in the slow cooker crock.
7. Cook on Low until cabbage is tender, about 2 1/2 hours.

Nutrition Facts

• calories462.7
• carbohydrateContent15.9 g
• cholesterolContent92.5 mg
• fatContent31.9 g
• fiberContent5.5 g
• proteinContent28 g
• saturatedFatContent12.4 g
• sodiumContent465.7 mg
• sugarContent8 g