Saturday, March 17, 2012

CORNED “BEEF” AND CABBAGE

It’s St. Patrick’s Day. The day of corned beef and cabbage. Why should we be deprived just because of a little vegetarianism? This boozey dish lets you eat, drink and be merry – all in one plate.

Ingredients:
2 bags of “beef tips” by Gardein
1 onion, coarsely chopped
¼ cup apple cider vinegar
¼ cup sugar
2 Tbs. molasses
2 Tbs. Dijon mustard
½ tsp. pepper
¼ teaspoon caraway seeds
1/8 tsp. ground cloves
1 medium head of cabbage , cut into wedges
1 apple, sliced
1 bottle of Guinness beer (mmmm…)

Directions:
In a small dish, combine the vinegar, sugar, molasses, mustard, pepper and caraway seeds. Dump the beef tips in a Crockpot. Add the onions. Pour the vinegar mixture over the top of the beef tips. Add the cabbage and apples. Pour the Guinness over everything. Cook on low for 5-7 hours. Serve over mashed potatoes.

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