| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Crockpot |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
|
Corned beef brisket |
| 1 |
md |
Onion; slice |
| 1/2 |
ts |
Celery seed |
| 1/2 |
ts |
Mustard seed |
| 1 |
|
Garlic clove; mince |
| 1 |
|
Bay leaf |
|
|
Water |
| 1 |
sm |
Cabbage head; cut wedges |
INSTRUCTIONS
Recipe by: Freddie Johnson
Place meat, with liquid & spices from package in slow cooking pot. Add
onion, celery seed, mustard seed, garlic & bay leaf. Add just enough water
to cover meat, about 4 cups. Cover & cook at Setting #3 (low) for 7-9 hours
or until meat is fork tender. During last hour of cooking, add cabbage
wedges and continue cooking @ setting #3, (low). Discard cooking liquid &
spices.
**Note: At the end of meat cooking, strain the liquid, put it in a pot
on the stove and put the wedged cabbage in, at a simmer to cook. I just
kept the meat warm until serving time. Source: West Bend Slow Cooking for
Fast Meals cookbook.
Posted to Bakery-Shoppe Digest V1 #480 by angstrom@juno.com (Angela L
Gilliland) on Dec 31, 1997
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