Slow-Cooker Corned Beef and Cabbage Recipe

Prep Time 10 minutesCook Time 8 hours 30 minutes

This slow-cooker corned beef and cabbage recipe is so simple, you don't have to wait for St. Patrick's Day to roll around for an excuse to make it. In my house, we whip this recipe up at least once a month. Best of all, leftovers make great sandwiches for the next-day lunchboxes!

What you'll need

• 1 (4 - 5 pound) corned beef, rinsed
• 1 medium head of cabbage, cut into 2-inch wedges
• 6 red potatoes, halved
• 4 carrots, cut into ½-inch chunks
• 1 medium onion, cut into ½-inch chunks
• 2 cups low sodium chicken stock or water
• 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
• 3 large bay leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon black pepper corns

Notes:

Serves 4

How to make it

1. Place onions, carrots, and potatoes in the bottom of a large slow cooker pot.
2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.
3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.
4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
5. Plate beef and veggies.
6. Slice beef against the grain and serve with extra mustard.

Savory Garlic Marinated Steaks

Savory Garlic Marinated Steaks

Ingredients 
 1/2 cup balsamic vinegar 
 1/4 cup soy sauce 
 3 tablespoons minced garlic 
 2 tablespoons honey 
 2 tablespoons olive oil 
 2 teaspoons ground black pepper 
 1 teaspoon Worcestershire sauce 
 1 teaspoon onion powder 
 1/2 teaspoon salt 
 1/2 teaspoon liquid smoke flavoring 
 1 pinch cayenne pepper 
 2 (1/2 pound) rib-eye steaks

Directions

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade. 

Cooking for Live Below the Line 2014