Corned beef and cabbage in the crockpot

Yield: 1 Servings

Measure Ingredient
1 3 lb. corned beef; up to 4
2 cups Water
½ cup Brown sugar
¼ teaspoon Ground cloves
1 teaspoon Pickling spice
1 teaspoon Dry mustard
1 teaspoon Horseradish
1 Onion; chopped
1 Bay leaf
1 Head cabbage

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 ½ 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 ¼ 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 <pmangum@...> on Mar 13, 1998

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