Rebecca Nielsen's Recipe

Tangy Slow Cooker Corned Beef and Cabbage

Category: Meat

Serves/Makes: 6
Difficulty: 2
Prep/Cook Time: 4 hours 10 minutes to 6 hours 10 minutes.

Turn Slow Cooker to Warm

Ingredients:

1 3 to 3 1/2 pound corned beef with spice packet
1 jar chili sauce (mild or spicy)
1 can whole berry cranberry sauce
2 cloves garlic (grated on microplane)
2 cups beef broth
1/2 t kosher salt
1/2 t freshly ground pepper
1 small head cabbage
4 T butter

Directions:

Put corned beef in warmed crock pot and add spice packet. Grate garlic directly over corned beef. Add chili sauce, cranberry sauce, beef broth and salt and pepper.

Put lid on and set on low for 6 hours or high for 4 hours.

About an hour before serving peel outer layers of cabbage off and discard. Cut into quarters and cut core out. Break apart layers and submerge cabbage under liquid. Return lid and finish cooking.

After time is up turn slow cooker to warm. In a Medium sauce pan bring 3 cups of the liquid including the cranberries to boil. Reduce to simmer and reduce until slightly thickened, about 8 minutes.

With slotted spoon or spider remove cabbage and put in serving bowl. Add 4 T softened butter and gently toss cabbage. Add salt and pepper to taste. Put corned beef on a serving platter and top with reduced cranberry sauce.

Cooks Notes: I am Irish and really love corned beef. I am always looking for a new way to enjoy it. My kids would even eat the cabbage because it was cooked in the beef broth and cranberry sauce, then coated with butter, which seems to take the harshness out of the cabbage. I hope all you "Irish for a day" folks enjoy my version. Thanks