- 1 (3 pound) beef brisket, trimmed
- 24 ounces beef stock
- 1/4 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
- Place brisket in the crock of a slow cooker. Pour beef stock over brisket.
- Place pickling spices, garlic, and bay leaves into a cheesecloth bag, tie the bag, and submerge it into the stock.
- Cook on Low for 8 hours.
- Remove brisket to a cutting board; cut into small pieces.
- Strain cooking liquid through a fine-mesh sieve. Discard spices and any strained pieces.
- Combine brisket, chicken stock, strained beef stock, and cabbage in the slow cooker crock.
- Cook on Low until cabbage is tender, about 2 1/2 hours.
04/10/2018
recipepes.com
Corned Beef and Cabbage To Die For, recipe
PT15M
PT1H
5
455 calories