Like This Make Tasty Tasty Cornedbeef, Cabbage, Carrots and Leeks Recipe

Cornedbeef, Cabbage, Carrots and Leeks. This cabbage and leeks recipe is a tasty side dish to just about any meal, especially one with corned beef, pot roast, pork, or ham. The cabbage and leeks simmer until they are just tender. The leeks and cabbage complement each other nicely.

Cornedbeef, Cabbage, Carrots and Leeks I just added some chopped veggies - carrots, onions, mushrooms and cabbage - to the mix and threw in leftover corned beef and pepper and a filling and hearty soup came together in no time at all! We loved this soup way more than I could have anticipated and Ryan and I ended up polishing off every last bite in the pot last night. Add the beef broth when the cabbage is soft. You can cook Cornedbeef, Cabbage, Carrots and Leeks using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cornedbeef, Cabbage, Carrots and Leeks

  1. You need of Cornedbeef brisket.
  2. You need of Guinness extra stout beer.
  3. It's of coconut sugar divided.
  4. It's of pink Himalayan salt.
  5. You need of ground black pepper.
  6. Prepare of baby carrots.
  7. You need of medium head savory cabbage.
  8. You need of large leek.
  9. Prepare of beef broth.
  10. It's of extra virgin olive oil.

Add the brisket back into the Dutch oven. If using a cast iron Dutch oven heat the lid also. Add to the top of the brisket and vegetables. Cool and chop corned beef into small bite-sized cubes.

Cornedbeef, Cabbage, Carrots and Leeks instructions

  1. Heat the oil season the brisket with half the sugar on both sides. Season with salt and pepper also..
  2. Sear the brisket. Open the beer and allow to breathe for 10 minutes. Preheat oven to 350°Fahrenheit..
  3. Add the beer. Chop the cabbage and add the carrots and cabbage to the Dutch oven. Take the brisket out and season again. This will allow the cabbage to wilt..
  4. Add the beef broth when the cabbage is soft. Add the brisket back into the Dutch oven. If using a cast iron Dutch oven heat the lid also. Wash and slice the leek. Add to the top of the brisket and vegetables. Put into the oven for 1-1/4 hours..
  5. Take the vegetables and brisket out and reduce the liquids to half. Add back to liquids and allow to simmer 20 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!!.

Crock Pot Potato, Barley & Canadian Bacon Soup Iowa Girl Eats.. Slow Cooker Corned Beef and Cabbage McCormick. When you add the cabbage to the pot, set the corned beef on a rack in a roasting pan. My recipe includes cabbage and turkey bacon, along with carrots (also traditional), leeks instead of onions, and thyme. Instead of boiling the cabbage, I braise it in a little broth.

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