| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New England | 8 | Servings | |
INGREDIENTS
| 4 | md | Carrots; cut in 2" pieces |
| 4 | lb | Corned beef |
| 4 | md | Onions; quartered |
| 4 | md | Potatoes; quartered |
| 1 | md | Head of cabbage; cut in small wedges |
| 2 | c | Water |
INSTRUCTIONS
Source Leisure Living Guide To Slow Cooking (1977) Place in crockpot in order given. Cover and cook on low 10-12 hours, or high 5-6 hours. To make sure cabbage wedges are well moistened uncover after 5-6 hours on low or 2-3 hours on high, and push cabbage down into liquid. Cover and continue cooking. This fills my 6 quart crockpot. Notes: I also add 1/2 medium sized rutabaga, also called yellow turnip, cut into 2" pieces. It gives it a nice color presentation, and just a touch of sweetness. I came across this combination in another Corned Beef recipe called New England Boiled Dinner, and liked it. Posted to TNT Recipes Digest by Goldi <gemini@mcione.com> on Mar 14, 1998
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