North Trails is the only official branch of the Butler County Federated Library System
Monday 10 a.m. - 5 p.m.
Tuesday 1 p.m. - 7 p.m.
Wednesday 1 p.m. - 7 p.m.
Thursday 10 a.m. - 7 p.m.
Friday - off site
CORNED BEEF AND CABBAGE IN A SLOW COOKER
By: Simply Creative Chef Rob Scott
Ingredients: Yields 8 servings
1 ½ pounds small redskin potatoes, halved
4 carrots, cut into 2 inch pieces
1 large onion, cut into ½ inch wedges
2 stalks celery, peeled and cut into 2 inch pieces
2-3 sprigs fresh thyme
1 4 pound piece corned beef brisket, rinsed
12 ounces stout beer
2 tablespoons pickling spice
½ small head green cabbage, core intact and cut into thick wedges
½ cup sour cream
¼ cup prepared horseradish
2 tablespoons whole-grain mustard
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
½ cup loosely packed parsley leaves, chopped
Layer the potatoes, carrots, onions, celery, and thyme in the insert of a 6-quart slow cooker
Put the brisket on top of the vegetables and add the beer and pickling spice
Add enough water to just cover the brisket
Cover and cook on low until the meat and vegetables are tender, about 8 hours
Arrange the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl
Remove the meat and let rest
Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste
Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth