Slow Cooker ‘Corned’ Beef with Cabbage
3 lbs. bone-in short ribs
Kosher salt, as needed
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander seeds
1 teaspoon dry mustard
2 tablespoons vegetable oil
1 yellow onion, chopped
4 cloves garlic, cut in half
12 oz lager style beer, like Sam Adams
16 fl ounces chicken stock
2 teaspoons kosher salt
1 small head savoy cabbage cut into small wedges
1 tablespoon dijon mustard
Season the short ribs generously with salt. Mix the black pepper, coriander and dry mustard. Season the short ribs with the spice mixture. Place a large pan over medium-low heat, add the oil and leave 5 minutes to pre-heat while the short ribs sit. Carefully add the beef to the pan and brown well on all sides. Remove the browned meat from the pan and add the onions and garlic. Sauté until tender, about 8 minutes. Deglaze with the beer and reduce by half. Transfer the meat onions and beer to a slow cooker. Add the chicken stock and salt and place the cover on the cooker. Cook for 8 hours on low or 4 hours on high. One hour before the meat is done, add the cabbage to the cooker.
To serve, slice the short ribs and place on a platter, arrange the cabbage around the beef. Stir the mustard into the liquid in the slow cooker, then spoon the sauce over the meat.