Check out my pulled corned beef & veggies! It’s perfect for St. Patrick’s Day so you must go pick everything up so you can make this easy recipe below:
Ingredients:
* 1 corned beef brisket with spice packet approximately 3 pounds
* 2 tbsp brown sugar
* 1 can Guinness beer
* 5 garlic cloves, minced
* 5 cups water
* 1 pound potatoes, thick dice
* 6 carrots, cut into sticks
* 1 small cabbage, cut into wedges
* 2 tsp salt
* 1 tsp black pepper
* 1 tsp dry mustard
* 1 tbsp Worcestershire
* Fresh parsley, for garnish
Directions:
1. Place corned beef brisket in slow cooker. Sprinkle spice packet and all ingredients above except the potatoes, carrots and cabbage.
2. Add enough water to cover brisket, then cover with lid and cook on low for 8 hours.
3. After cooking for 3 hours, add potatoes,& cabbage to slow cooker. Stir and replace lid and continue cooking for remaining 5 hours.
4. After 8 total hours, remove corned beef brisket from slow cooker. Slice thin, cutting against the grain, or shred as it usually just falls apart. Serve with potatoes, carrots, cabbage, and creamy horseradish sauce (optional) and garnish with fresh parsley.
Horseradish Sauce
Ingredients:
* 1/2 cup sour cream
* 3 tablespoons mayo
* 2 tablespoon horseradish
* 1 tablespoon white vinegar
* freshly cracked black pepper & salt to taste
Directions:
1. Add all ingredients to small bowl and mix well. Chill sauce until ready to serve.
