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Corned Beef and Cabbage To Die For

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David Shaulter

"This recipe requires a bit of time, but it is worth the effort. Serve with marbled rye bread. Adding peeled whole red potatoes adds an additional texture and flavor. The stock combination will be a little salty; adding water can reduce this."
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10 h 45 m servings 463 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

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  1. Place brisket in the crock of a slow cooker. Pour beef stock over brisket.
  2. Place pickling spices, garlic, and bay leaves into a cheesecloth bag, tie the bag, and submerge it into the stock.
  3. Cook on Low for 8 hours.
  4. Remove brisket to a cutting board; cut into small pieces.
  5. Strain cooking liquid through a fine-mesh sieve. Discard spices and any strained pieces.
  6. Combine brisket, chicken stock, strained beef stock, and cabbage in the slow cooker crock.
  7. Cook on Low until cabbage is tender, about 2 1/2 hours.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 463 calories; 31.9 g fat; 15.9 g carbohydrates; 28 g protein; 92 mg cholesterol; 466 mg sodium. Full nutrition

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