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Post by buzzard on Mar 7, 2011 15:00:21 GMT -6
-------------------------------------------------------------------------------- I always make corned beef and cabbage for St. Paddy's Day, and this year I found a recipe to make it in my crockpot. So here it is...
1 3- to 4-pound corned beef brisket with spice packet 1/2 small head cabbage, cut into 3 wedges 4 medium carrots, peeled, and cut into 2-inch pieces 1 medium onion, quartered 2 medium yellow potatoes, cut into 2-inch pieces 1/2 cup water
Directions 1. Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon
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Post by naturelovr on Mar 7, 2011 21:27:55 GMT -6
Thanks for the crockpot recipe for this. Crockpots rank real high on my "best invention ever" list.
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Post by WVsnowflake on Mar 7, 2011 23:16:16 GMT -6
for some reason I just can't stand to eat or even SMELL cabbage .... And I sure dont like the smell of kraut being made !!
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Post by naturelovr on Mar 8, 2011 5:15:35 GMT -6
SF, since this is made in a crockpot, if ya had enough extention cords, ya could put it outside to cook it...wouldn't hafta' smell it cookin' that way.
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Post by naturelovr on Mar 8, 2011 5:22:28 GMT -6
Since the cabbage cooks under the corned beef, it wouldn't even really taste like cooked cabbage...your hubby and son would probably eat the all the cabbage if ya still didn't care for it cooked this way...Good Irish gal like you hasta' have corned beef and cabbage on St. Pat's Day! Your ancestors from the old country would roll over in their graves if they knew their very own SF didn't eat cabbage!
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Post by buzzard on Mar 8, 2011 17:37:07 GMT -6
I love cooked cabbage and don't even mind the smell. I'd rather have cooked cabbage than raw, though I'll take it either way. To me the cookin' "sweetens" it up.
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