No products in the cart.
Beef brisket weighed in 100 gram increments
Cabbage
1 cup apple cider vinegar
½ tsp onion chopped
1 tsp powdered mustard
¼ tsp fresh thyme
1 bay leaf
Pinch of allspice
1 tsp whole black peppercornsLiquid smoke to taste (optional)Salt and pepper to taste
1
Salt and pepper the beef and lightly dust with mustard.
2
Put meat, onion, and spices into a crock-pot or large pot and cover with water.
3
Add vinegar.
4
Bring to a boil and then reduce heat and simmer for 1 hour.
5
Skim the fat from the water as it rises.
6
Add the cabbage to the pot and cook for an additional 1-2 hours until the meat and cabbage are tender.
7
Slice thinly across the grain and serve with horseradish sauce.
8
Makes multiple servings (1 protein, 1 vegetable)
Ingredients
Beef brisket weighed in 100 gram increments
Cabbage
1 cup apple cider vinegar
½ tsp onion chopped
1 tsp powdered mustard
¼ tsp fresh thyme
1 bay leaf
Pinch of allspice
1 tsp whole black peppercornsLiquid smoke to taste (optional)Salt and pepper to taste
Directions
1
Salt and pepper the beef and lightly dust with mustard.
2
Put meat, onion, and spices into a crock-pot or large pot and cover with water.
3
Add vinegar.
4
Bring to a boil and then reduce heat and simmer for 1 hour.
5
Skim the fat from the water as it rises.
6
Add the cabbage to the pot and cook for an additional 1-2 hours until the meat and cabbage are tender.
7
Slice thinly across the grain and serve with horseradish sauce.
8
Makes multiple servings (1 protein, 1 vegetable)