Corned Beef & Cabbage For The Wine Lover

Name: Corned Beef & Cabbage For The Wine Lover
Ingredients: 3/4 pound fingerling potatoes, cut in half; 2 cups fresh baby carrots; 2 medium onions, cut into wedges; 4 garlic cloves, minced; 1-1/2 cups white wine or beef broth; 1 corned beef brisket with spice packet (3 to 3-1/2 pounds); 1/2 cup stone-ground mustard; 1 small head cabbage, cut into thin wedges; 1 can (14 ounces) sauerkraut, rinsed and well drained

9 ingredients

2 steps

Ingredients

3/4 pound fingerling potatoes, cut in half
2 cups fresh baby carrots
2 medium onions, cut into wedges
4 garlic cloves, minced
1-1/2 cups white wine or beef broth
1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
1/2 cup stone-ground mustard
1 small head cabbage, cut into thin wedges
1 can (14 ounces) sauerkraut, rinsed and well drained

Directions

1

In a 6- or 7-qt. slow cooker, combine the potatoes, carrots, onions and garlic. Pour wine over vegetables. Cut brisket in half. Spread with mustard; place over vegetables (discard spice packet from corned beef or save for another use).
2

Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding cabbage and sauerkraut during the last hour of cooking. Serve beef with vegetables.