Friday, February 14, 2014

Valentine's Corned Beef & Cabbage

I know that St. Patrick's Day is coming up, but I thought that Valentine's would be a perfect time for me to enjoy some much craved Corned Beef & Cabbage!  I am glad that I did, because it was delicious!  Very easy to make! 

2.5 lb Corned Beef Brisket
1/2 Cup Chicken Stock
1 tea bag of finely ground Earl Grey Tea

Place the corned beef brisket in the slow cooker and season on both sides with the Tarragon.  Cook with the fat side up.  Spread the spice packet over the top of the brisket and sprinkle the Earl Grey Tea on top as well.  
Pour the chicken stock into the cooker on the sides to preserve as much of the seasoning on the top of the corned beef as possible.  Add water until the level of liquid comes up to just the top without covering. 
Cook for high for about 2 hours and turn down to low for about another hour to hour and a half.  The roast is now done and ready to serve! 

Season all over the corned beef
Fill with chicken stock and water just to the top of the corned beef and cook with fat side up
Serve & Enjoy

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