This is a good recipe for a simple lunch or a simple dinner (you can even make this for breakfast if you’re one of those who don’t follow the regular breakfast menus). It just tastes so good that no one will say no to it whenever you serve it. This is one of those dishes that you wouldn’t mind having leftovers. This corned beef really does taste good in a sandwich.
Our friend over at Southern Bite has this to say about the recipe:
“This easy preparation results in a super tender, yummy roast beef that is even better the next day on a Reuben sandwich. Sometimes the leftovers are better than the original dish.”
It’s just so flavorful and so tender that I wouldn’t mind eating it for days in a row. Other than the fact that it’s meat and I love meat, it’s also really flavorful and you won’t get tired of its taste easily.
1 (5 to 6 pound) Grobbel’s flat cut corned beef (with pickling spices)
4 to 6 small potatoes, halved if they are larger than 2 inches
1 large onion, quartered
1½ cups baby carrots
2 stalks of celery, cut into 3 inch pieces
3 cloves garlic
2 Wyler’s beef bullion cubes
1 medium head cabbage, cut into 1 inch strips
Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 4-quart slow cooker.
Rinse the corned beef and place it over the vegetables with the fat side up. Add the packet of pickling spices that came with the corned beef.
Add the beef bullion cubes and enough water to just cover the beef. Cover and cook on low for about 8 hours.
When about ready to serve, remove the meat and vegetables to a serving platter and cover to keep them warm. Add the cut cabbage to the slow cooker broth, cover and cook for about 30 minutes or until the cabbage has reached your desired texture.
Slice the beef against the grain.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with spicy mustard or a horseradish sauce.
Thanks again to Southern Bite for this amazing recipe.