Slow Cooked Cornbeef & Cabbage
SLOW-COOK CORN-BEEF & CABBAGE #passover #sedernightÂ
This is the recipe that will change everything you ever thought about cabbage and corn beef! It’s is beyond super simple and truly bursting with all the flavors in every bite!Â
Also the perfect dish to serve second Seder night. Or any night of chag.Â
The secret ingredient? GINGER-ALE!! Use any brand that is #kosherforpassoverÂ
I made it on the stove top and cooked it slow on the lowest flame for 6 hours but this can absolutely be done in a crock pot.
Ingredients
RECIPE:
4-6 carrots, peeled & halved
2 xl onions chopped into large chunks
1 bag Yukon gold baby potatoes or 5-6 peeled and quartered a large Yukon gold potatoes
1 large green cabbage, sliced
8-10 @kosher_taste peeled garlic cloves
Salt and pepper to taste
1 Corn Beef (I had a 2.5-3lb corn beef – which I patted dry)
3 cans of KFP ginger ale (or you can use sweet white wine like a moscato)
Instructions
In your slow cooker or large heavy duty pot, add 2-3 tbsp oil and all your veggies except the cabbage.Â
Season well with salt and pepper
Then lay your corn beef on top of the veggies and season with salt and pepper as well.Â
Place your sliced cabbage over the corn beef and veggies covering as much as you can.Â
Pour in the ginger ale.
Cover and cook on low flame for a minimum of 6 hours. Half way through, turn your corn beef over in the pot.Â
Serve hot (I shred the corn beef) with the veggies and all the extra gravy from pot.Â
Freezes beautifully.Â
- #sarahspassoverrecipes #chagwithsarah #koshercooking #pesach #jewishholiday #passoverseder