This classic Irish supper can be prepared the evening before and reheated in the oven for 30 minutes, or assemble in the slow cooker in the morning to simmer all day. Add the steamed cabbage just before serving for fresh taste and colour.
1 cup (250 mL) pot or pearl barley
1 large onion, cut into thick slices
3 large carrots, quartered
1 bottle (12 oz / 341 mL) beer
1 can (10 oz / 284 mL) less sodium beef broth
3 cups (750 mL) water (approximately)
1 bay leaf
2 lb (1 kg) prepared uncooked corned beef brisket, rinsed
1 small cabbage, cut into 1 inch (2.5 cm) slices
2 Tbsp (30 mL) Dijon mustard
2 Tbsp (30 mL) mayonnaise
½ tsp (2 mL) freshly ground black pepper
Add barley, then onion and carrots to the slow cooker. Place corned beef on top of vegetables.Pour in beer, broth, and enough waterto cover beef by 1 inch (2.5 cm). Add bay leaf.
Cover slow cooker and cook on high for 7 hours or until beef and barley are tender and moist.
Before serving, in a saucepan over high heat or in the microwave, steam cabbage until tender, about 10 minutes.
Remove corned beef from slow cooker and carve into ½ inch (1 cm) slices.
In a small mixing bowl, blend Dijon mustard, mayonnaise and ground pepper.
In individual shallow serving bowls, place barley, carrots and onions. Top with sliced corned beef and cabbage.
Serve with sauce to drizzle over corned beef.
Makes 4 servings.
Nutritional Information (per serving):
Protein: 43 g
Carbohydrate: 62 g
Fibre: 14 g
Sugars: 11 g
Fat: 40 g
Saturated Fat: 11 g
Trans Fat: 0 g
Cholesterol: 125 mg
Sodium: 3251 mg
Potassium: 1401 mg