Featured Cookbook

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1. Corned Beef and Cabbage

2. Artichoke Risotto

3. Beef Biryani

Book Description

The Gourmet Slow Cooker brings an upscale approach to this new-old phenomenon, using fresh ingredients in imaginative recipes that you can create all during a day’s work. Focusing on traditional one-pot meals from various cultures, recipes such as Apricot Chicken from India, Molé Poblano from Mexico, Neopolitan Truffle Risotto from Italy, and Boston Baked Beans from the United States are delicious meals truly fit to serve guests.

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The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World

Authors: Lynn Alley

Date: October 2003

ISBN: 1580084893

Publisher: Ten Speed Press

Paperback

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Corned beef and cabbage is a traditional Easter Sunday dinner in Ireland, and a St. Patrick's Day favorite for many Americans. Cabbage, potatoes, and carrots are common during the colder months in the British Isles since they store well. Corned beef and cabbage should be served with a crock of mustard.

Makes 6 servings

• 3 pounds corned beef

• 3 large carrots, peeled and cut into bite-sized pieces

• 3 large potatoes, peeled and cut into bite-sized pieces

• 2 large yellow onions, quartered

• 1 green cabbage, cored and cut into 8 pieces

• 1 sprig thyme

• 1 bay leaf

• 2 cups water

• 1 cup Guinness stout or Harp Lager

1. In the slow cooker, combine the beef, carrots, potatoes, onions, cabbage, thyme, and bay leaf. Add the water and beer.




2. Cover and cook on low for 8 to 10 hours, until the meat and vegetables are very tender. Remove and discard the thyme and bay leaf.




3. Transfer the beef to a cutting board and cut into thin slices. Divide the meat among shallow bowls, surround with the vegetables, and spoon some of the cooking liquid over the top. Serve immediately.

TO DRINK
Guinness stout or Harp Lager (brewed by Guinness, according to a traditional Irish recipe).

More From This Book:

1. Corned Beef and Cabbage

2. Artichoke Risotto

3. Beef Biryani

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