St. Patricks Day is upon us and that means CORNED BEEF & Cabbage - one of my very favorite meals - while corned beef is not on the the list of approved foods, if you make it and use your containers, you can still enjoy! I consider this a cheat meal, and while it’s a lean cut, Corned Beef does have A LOT of sodium in it. So if you are planning on enjoying this meal - make sure you drink lots of water and get your workout in!!!
1 piece of LEAN corned Beef - plus pickling spice packet
Organic Red Potatoes cleaned and left whole. If large, than slice in half.
1 whole cabbage, trimmed & quartered. I recommend leaving the core intact this will hold the cabbage together
3 carrots, cut into 3-inch pieces
6 sprigs thyme
1 Package Whole Carrots - Cleaned & ends removed (Left Whole or Cut in Half)
3-4 medium sized yellow onions. Skin peeled & left whole
In a 5-to-6-quart slow cooker, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low).
TIPS ON SLICING
Trim any remaining fat and place it fat side down
Look for the grain pattern of the meat. This is the pattern of visible long muscle fibers that run parallel to each other
On a slight angle, thinly slice your meat AGAINST the grain.
**Slicing against the grain allows you to cut muscle fibers so that they are very short and no longer touch.
**If you leave muscle fibers long and intact, they remain strong and very hard to chew.
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