Yield: 6 Servings
|1||Corned beef brisket; 3-4 lb|
|1 medium||Onion; sliced|
|½ teaspoon||Celery seed|
|½ teaspoon||Mustard seed|
|1||Clove Garlic; minced|
|1 small||Cabbage head; cut into wedges|
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@... (MRS LYNN P THOMAS) on Mar 13, 1998