| 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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