Saturday, April 2, 2016

Pickling Spiced Beef (without the sodium)

I was pleased to find this recipe for non-traditional "corned" beef in Eating Well Magazine that uses lean beef cuts with much less sodium than the original.  With the sirloin tip roast I purchased from Working H Farm Store, I cooked our meal in the crock pot for an easy Saturday dinner.

Pickling Spiced Beef & Vegetables

(Serves 2)

Place water, mixed with mustard, syrup, vinegar and dill into the crock pot.  Place pickling spice in a spice brewer and add to the pot.  Add vegetables (except cabbage) and beef to the pot.
6 ounce sirloin tip roast
1 tablespoon pickling spice
1/2 teaspoon whole-grain mustard
1 tablespoon malt syrup
1 tablespoon white vinegar
1 teaspoon dill
2 cups water

2 potatoes, cut in wedges
8 baby carrots, peeled
8 celery sticks with leaves
1 shallot, peeled and wedged
Cook on high 2 hours, then reduce to low and cook another 4-6 hours.

Add cabbage wedges the last 1 hour of cooking. 
1 small head cabbage, wedged

The meat is very lean.  Serve with the strained juices.

The carrots are from Evans Knob Farm.  The cabbage was purchased from local Sickler Farm.   I do believe it was almost too pretty to cut.


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