Corned Beef and Cabbage Stew

When I was making my January menu I wanted to try to use up some of the things that have found a semi-permanent home in my freezer because they’re things that I’m not particularly fond of.  One such thing was a 2 pound hunk of corned beef brisket.  I saw “beef brisket” and missed the “corned” part.  Straight up, I’ve never been a fan of corned beef, but I took this recipe for Caldo de Res (Mexican Beef Soup) as inspiration and concocted a stew that I have to admit I won’t mind seeing come back from the freezer for another meal.

Corned Beef & Cabbage Stew
Ingredients
3 c. chopped carrots
6 beef bullion cubes
8 c. water
3 c. frozen corn
2 chopped onion
2 pounds Corned Beef, trimmed, cubed, browned and drained
1/2 cup chopped cilantro
1 teaspoon pepper
Salt to taste
1 can (14.5oz) diced tomatoes

Directions
1.  Brown corned beef cubes in a large skillet over medium heat.
2.  Combine all ingredients in a large slow-cooker.


3.  Let cook on low for 6-8 hours, or until meat and vegetables are tender.  Serve with you favorite bread.



Click here for a printable version of this recipe.