By Victoria Hart Glavin of Tiny New York Kitchen
If you have a busy work day ahead of you and want to come home to a delicious corned beef dinner then you’re slow cooker is the ticket. I love this easy recipe and with a little planning ahead you will love it as well.
2 Onions (Sliced)
4 Garlic Cloves (Chopped)
4 Carrots (Chopped Into 1/2 Inch Pieces)
4 Potatoes (Cut In Half)
3 Whole Bay Leaves
1 1/2 Pounds Head Of Cabbage (Cut Into Large Wedges)
1 Large Corned Beef Brisket
1 Cup Water
2 Tablespoons English Mustard
1 Cup Brown Sugar
Add all ingredients except mustard and brown sugar to your slow cooker. Cover and cook 9 hours. Remove bay leaves and throw them away.
In small-size bowl mix mustard and brown sugar. Spread brown sugar mixture over corned beef. Cook 1 more hour.
Remove corned beef and vegetables from slow cooker and transfer to large-
size serving platter. Slice corned beef across the grain to serve. Serve warm.
Prep Time: 20 Minutes
Cook Time: 10 Hours (600 Minutes)
Total Time: 10 Hours 20 minutes (620 Minutes)
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.