Mustard, vinegar, beer and cider take this corned beef to the next level and it makes a great hash the next day.
Course Main Course
Keyword slow cooker
Prep Time 10minutes
3-10small to medium red potatoes
1cupwhite vinegar or apple cider vinegar
1bottlebottle (1 ½ cups) dark beer and
4-5crushed garlic cloves
Other vegetables if desired: apples, carrots, etc.
Wash the cabbage, cut it into eights. Cut the onions into eights as well. If the potatoes are medium sized, cut in half. Cut up the other vegetables, such as apples or carrots, if they are being used.
Pack cabbage and onions onto the bottom of the crock, forming a layer of separation between the bottom of the crock and the beef.
Take the corned beef out of its packing, rub the spice that came with the beef into it, if applicable, and put it in the slow cooker on top of the base layer of vegetables
Pack the rest of the cut-up vegetables, including the garlic, around and on top of the beef.
Smother the mustard on top of the meat and vegetables.
Pour the beer, cider and vinegar into the crock. Mix up the vegetables with the mustard lightly.
Cook on high for 4-5 hours or on low for 7-8 hours. After seven hours on low, the cabbage will maintain much of its form. Cooking for longer (upward of 24 hours) will turn the cabbage to a delicious pulp.
This recipe also works in a pressure cooker set for 90 minutes and then allowed to do a natural release.