Name: Corned Beef and Cabbage in the Crockpot
Ingredients: 1 3 lb. corned beef; up to 4; 2 c Water; 1/2 c Brown sugar; 1/4 ts Ground cloves; 1 ts Pickling spice; 1 ts Dry mustard; 1 ts Horseradish; 1 Onion; chopped; 1 Bay leaf; 1 Head cabbage

When you are forgotten or neglected or purposely set at naught, and you sting and hurt with the insult or the oversight, but your heart is happy, being counted worthy to suffer for Christ-that is dying to self. When your good is evil spoken of, when your wishes are crossed, your advice disregarded, your opinions ridiculed and you refuse to let anger rise in your heart, or even defend yourself, but take all in patient loving silence-that is dying to self. When you lovingly and patiently bear any disorder, any irregularity, or any annoyance, when you can stand face to face with waste, folly, extravagance, spiritual insensibility, and endure it as Jesus endured it-that is dying to self. When you are content with any food, any offering, any raiment, any climate, any society, any attitude, any interruption by the will of God-that is dying to self. When you never care to refer to yourself in conversation, or to record your own good works, or itch after commendation, when you can truly love to be unknown-that is dying to self. When you see your brother prosper and have his needs met and can honestly rejoice with him in spirit and feel no envy nor question God, while your own needs are far greater and in desperate circumstances-that is dying to self. When you can receive correction and reproof from one of less stature than yourself, can humbly submit inwardly as well as outwardly, finding no rebellion or resentment rising up within your heart-that is dying to self.

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CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1		3 lb. corned beef; up to 4
2	c	Water
1/2	c	Brown sugar
1/4	ts	Ground cloves
1	ts	Pickling spice
1	ts	Dry mustard
1	ts	Horseradish
1		Onion; chopped
1		Bay leaf
1		Head cabbage

INSTRUCTIONS

Here is the recipe I've used forever. I comes from MIKE ROY'S CROCK
COOKERY. The only thing I do differently is fry/steam my cabbage, the way
Mom used to do - I prefer it that way, and I'll tell you how I do it at the
end of the recipe. I make corned beef for the Reubens the following day,
although I enjoy my delicate portion at dinner that night - it's really for
the Reubens!!
Place corned beef in the crockpot. Mix together the water and all
ingredients except the cabbage. Pour mixture over meat. Cover and cook on
Low for 10-12 hours (MY note: if you get a late start, say 9 or 10 AM, cook
it on high for 3 hours, then low for 5-6 hours - it's got to cook a long
time to be falling-apart-melt-in-your-mouth). Remove corned beef from crock
pot at end of cooking time and keep warm. Strain juice and return it to the
crockpot, along with the cabbage, which has been cut into wedges. Cover and
cook on High for 20-30 minutes, or until the cabbage is fork tender.
The McGibbony Way to Fry/Steam Cabbage:
In a large skillet (12", minimum) place 1 T butter and 1/2 T oil in a
preheated skillet and melt. Add sliced cabbage, salt and Lawry's Lemon
Pepper. Toss in the skillet until well coated and glistening. Keep tossing
at a medium-high temp for about 3 minutes. Then, add about 1/4 cup water,
and cover the skillet. Check in about 3 minutes - give it a toss. When the
cabbage is tender, but still has a "bite" to it (i.e., is not mushy), it's
ready. Taste to correct seasoning, if necessary. YUM YUM
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<[email protected]> on Mar 13, 1998

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