| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Crockpot, Beef, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Corned beef brisket; 3-4 lb | |
| 1 | md | Onion; sliced |
| 1/2 | ts | Celery seed |
| 1/2 | ts | Mustard seed |
| 1 | Clove Garlic; minced | |
| 1 | Bay leaf | |
| Water | ||
| 1 | sm | Cabbage head; cut into wedges |
INSTRUCTIONS
1) 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. 2) During last hour of cooking, add cabbage wedges and continue cooking @ setting #3, (low). Discard cooking liquid & spices. **NOTE: This is really good. I did something different. At the end of meat cooking, I strained 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. FJ. Source: West Bend Slow Cooking for Fast Meals cookbook. Recipe by: Freddie Johnson MDTF77A Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Mar 13, 1998
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