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If you haven’t figured it out by now, this is the perfect recipe for those days when you just don’t have the time to think about cooking. That’s one of the reasons I love my slow cooker – it’s such a great help for whenever I’m busy and can’t spend hours slaving away in the kitchen! The slow cooker does all the hard work for me.
Here’s what our friends over at Group Recipes had to say about this dish:
This easy recipe from GoBarley can be prepared the evening before and reheated in the oven, or assembled in the slow cooker in the morning to simmer all day. It features a host of hearty, natural ingredients perfect for a winter meal, including barley – a superfood rich in dietary fibre, vitamins, and antioxidants.
Sounds incredible, doesn’t it? I love it whenever I can have a meal that is both, delicious and healthy!
1 cup (250 mL) pot or pearl barley
1 large onion, cut into thick slices
3 large carrots, quartered
1 bottle (12 oz/341 mL) beer
1 can (10 oz/284 mL) Swanson low sodium beef broth
3 cups (750 mL) water (approximately)
1 bay leaf
2 lb (1 kg) prepared uncooked corned beef brisket, rinsed
1 small cabbage, cut into 1 inch (2.5 cm) slices
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) mayonnaise
1/2 tsp (2 mL) freshly ground black pepper
Add barley, then onion and carrots to crock pot. Place corned beef on top of vegetables. Pour in beer, broth, and enough water to cover beef by 1 inch. Add bay leaf. Cover and cook on high for 7 hours or until beef and barley are tender and moist.
Before serving, in a saucepan over high heat or in the microwave, steam cabbage until tender, about 10 minutes.
Remove the beef from the crock pot and carve into 1/2 inch slices.
Mix together the Dijon mustard, mayonnaise, and ground pepper.
In individual serving bowls, place barley, carrots, and onions. Top with sliced corned beef and cabbage. Drizzle the sauce over corned beef.
USE RED NEXT PAGE LINK BELOW.
Quick tip: Try using red cabbage instead of green.
Thank you to Group Recipes for this delicious recipe!