| 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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