Hi, I’m Elise. Today, I’m gonna show you how to make cornedbeef, cabbage, carrots and leeks recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Cornedbeef, Cabbage, Carrots and Leeks Recipe
Cornedbeef, Cabbage, Carrots and Leeks is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Cornedbeef, Cabbage, Carrots and Leeks is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook cornedbeef, cabbage, carrots and leeks using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cornedbeef, Cabbage, Carrots and Leeks:
- Prepare Cornedbeef brisket
- Make ready Guinness extra stout
- Get coconut sugar divided
- Get pink Himalayan salt
- Prepare ground black pepper
- Make ready baby carrots
- Get medium head savory cabbage
- Prepare large leek
- Prepare beef broth
- Get extra virgin olive oil
Instructions to make Cornedbeef, Cabbage, Carrots and Leeks:
- Heat the oil season the brisket with half the sugar on both sides. Season with salt and pepper also.
- Sear the brisket. Open the and allow to breathe for 10 minutes. Preheat oven to 350°Fahrenheit.
- Add the . Chop the cabbage and add the carrots and cabbage to the Dutch oven. Take the brisket out and season again. This will allow the cabbage to wilt.
- Add the beef broth when the cabbage is soft. Add the brisket back into the Dutch oven. If using a cast iron Dutch oven heat the lid also. Wash and slice the leek. Add to the top of the brisket and vegetables. Put into the oven for 1-1/4 hours.
- Take the vegetables and brisket out and reduce the liquids to half. Add back to liquids and allow to simmer 20 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!!
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