Love this dish and make it often because its so easy. The most important part in my opinion is to trim the fat. As in, I cut off as much of the fatty layer as possible. This makes for a much leaner and less oily result. I use all water, no beer and cook on low. To me, the beer added a strange flavor to the veggies, but it probably depends what type you use. No extra spice needed, the packet is enough. On high works too, but I like to be able to slice the meat, instead of having it totally falling apart. I put carrots and potatoes in at the beginning but do the cabbage for the last half hour or so only. Interesting note - do not try this recipe on high for half the time. That works for other recipes but did not work well for this. The meat needs the 8-9 hours whether on low or high.
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Love this dish and make it often because its so easy. The most important part in my opinion is...