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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. Sounds pretty good, doesn’t it? I love it whenever I can have a meal that is delicious, healthy and super easy to prepare!
1 cup pearl barley
1 large onion, cut into thick slices
3 large carrots, quartered
1 bottle (12 oz.) beer
1 can (10 oz.) Swanson low sodium beef broth
3 cups water (approximately)
1 bay leaf
2 lb prepared uncooked corned beef brisket, rinsed
1 small cabbage, cut into 1 inch slices
2 tbsp Dijon mustard
2 tbsp Hellman’s mayonnaise
1/2 tsp freshly ground black pepper
Add the barley, sliced onion and carrots to slow cooker. Place the meat 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, steam cabbage in a saucepan over high heat 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.