Corned Beef Choucroute

Serves: 6
Total Calories: 447


2 1/2 pounds corned beef brisket
2 medium onions, peeled and quartered
1 (32-ounce) bag refrigerated sauerkraut, drained and rinsed
1 (12-ounce) can beer
2 pounds small round potatoes, red or yellow, left whole
ground black pepper, to taste
1 bay leaf
1/4 teaspoon ground allspice


Place the corned beef fat side down in a slow-cooker. Add the remaining ingredients in even layers, cover, and cook on low for 8 hours. Remove the corned beef to a cutting board rest for about 5 minutes, then slice. Serve garnished with the sauerkraut, onions and potatoes.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 447
Calories from Fat: 250

This Corned Beef Choucroute recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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