Cornedbeef, Cabbage, Carrots and Leeks
Cornedbeef, Cabbage, Carrots and Leeks

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, cornedbeef, cabbage, carrots and leeks. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Cornedbeef, Cabbage, Carrots and Leeks is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Cornedbeef, Cabbage, Carrots and Leeks is something that I have loved my whole life. They’re nice and they look wonderful.

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.

To get started with this particular recipe, we must prepare a few components. You can cook cornedbeef, cabbage, carrots and leeks using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cornedbeef, Cabbage, Carrots and Leeks:
  1. Prepare 2-1/2 pound Cornedbeef brisket
  2. Prepare 12 ounces Guinness extra stout beer
  3. Prepare 1/2 cup coconut sugar divided
  4. Take 1 teaspoon pink Himalayan salt
  5. Get 1 teaspoon ground black pepper
  6. Take 1 pound baby carrots
  7. Prepare 3/4 medium head savory cabbage
  8. Prepare 1 large leek
  9. Make ready 1 quart beef broth
  10. Make ready 2-1/2 tablespoons extra virgin olive oil

If using a cast iron Dutch oven heat the lid also. Add to the top of the brisket and vegetables. Chop the cabbage and add the carrots and cabbage to the Dutch oven. Take the brisket out and season again.

Steps to make Cornedbeef, Cabbage, Carrots and Leeks:
  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!!!!!

This will allow the cabbage to wilt." - "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. Feel free to replace some of the carrots with peeled and sliced parsnips, and rutabaga may be substituted for the turnips. Serve the corned beef, carrots, potatoes.

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