Cornedbeef, Cabbage, Carrots and Leeks
If you don't have or can't get coconut sugar substitute with brown sugar. Tender and delicious.
Cornedbeef, Cabbage, Carrots and Leeks
If you don't have or can't get coconut sugar substitute with brown sugar. Tender and delicious.
Cooking Instructions
- 1
Heat the oil season the brisket with half the sugar on both sides. Season with salt and pepper also.
- 2
Sear the brisket. Open the beer and allow to breathe for 10 minutes. Preheat oven to 350°Fahrenheit.
- 3
Add the beer. 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.
- 4
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.
- 5
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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