Friday, March 15, 2013

St. Paddy's Day Dinner - Slow Cooker Recipes 2 Sandra Lee

1 1/2 pounds baby white potatoes
1 teaspoon garlic powder
1 teaspoon red and black pepper blend
1 tablespoon seafood broil seasoning
3 pounds corned beef brisket, rinsed and patted dry, seasoning packet reserved
1 bottle (12 oz) Bass Ale
1/4 cup plus 3 tablespoons apple cider vinegar, divided
1/4 cup spicy brown mustard 
3 packages (8 oz each) shredded red cabbage
1 teaspoon salt

Place potatoes in a 5 quart slow cooker.

In a small bowl, combine garlic powder and pepper blend. Add seasoning packet included with brisket. (If no packet is included use 1 tablespoon of seafood broil seasoning.) Season with sides of the brisket with mixture. Place brisket on top of the potatoes, cutting to fit, if necessary.

In a medium bowl, stir together Bass Ale, 1/4 cup vinegar, and mustard. Pour into slow cooker over brisket. Cover and cook on HIGH setting for 1 hour. Switch to LOW setting and cook for 4 hours.

In a medium bowl, toss cabbage with remaining cider vinegar and salt. Add cabbage to the slow cooker, push down on top of the brisket. Cover and cook on LOW setting for an additional 3-4 hours.

Makes 6 servings.

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