Mongolian Beef recipe

 


Ingredients
4 cups hot water
2 tablespoons cider vinegar
2 tablespoons sugar
1⁄2 teaspoon fresh ground pepper
1 large onion, cut into quarters
3 lbs corned beef brisket (with spices)
8 small white potatoes or 8 small yellow potatoes, scrubbed and cut into quarters
1 head cabbage, cored and cut into 10 wedges (about 1 1/2 pounds)
4 -5 carrots, cut into 1 inch pieces
5-6 garlic cloves, crushed

Directions
First place onion wedges and garlic at the bottom of your crock pot. .Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice on top of veggies.
Add garlic, bay leaves and 4 cups water, or more water as needed to cover the brisket by at least 1 inch.Pour down the side of the pot so you don't disturb the spices.
Cover and cook on low for 4-5 hours. Then add carrots and potatoes to the slow cooker. Add Cabbage last hour and a half. Cook on low heat for an additional 2-3 hours, or until tender.
Thinly slice the corned beef against the grain. Serve immediately with carrots and potatoes, .
To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Serves 6-8.