Wednesday, October 21, 2009

Slow Cooker CORNED BEEF

just three words to describe my newest obsession...

SLOW COOKER HEAVEN

9:00 am..throw a bunch of good stuff in the pot

5:00 pm...open and enjoy

i'm sure most of you have one and if you don't, i implore you to get one. i forgot how genius they are. they are the original "SET IT AND FORGET IT", as Ron Popeal used to say about his clunky countertop rotisserie.








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this recipe is so simple and, i have to say,
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THE BEST CORNED BEEF I HAVE EVER HAD!
i never thought i would take on the challenge of corned beef. well, now i have, and i'll definitely do it again and again. my thought was, why make it when you can get it done properly somewhere else. so i thought...i used to live in L.A. and there were Jewish delis all over the place. they, of course, always have mouth watering corned beef on hand. now i find myself in Newport Beach and corned beef is only sold sliced at the deli counter or it's more of a seasonal thing and just not available when your taste buds are craving it. i'm sure you could find some prepared frozen, but i tend to stay away from the frozen section like the plague. so. i am very pleased i found this simple recipe and ever soooo pleased with my little slow cooker. can't wait to fill it up again. i think the next thing will be lamb shanks...YUMMM!!!
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CROCKPOT CORNED BEEF AND CABBAGE
from about.com
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Prep Time: :25
Cook Time: 10:
Ingredients:
6 carrots. cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
Preparation:
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.
To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings

4 comments:

Anonymous said...

If you were to make potatoes with it also, when would you add those in the crockpot? Or would you cook them on the side?

Jules and Ruby said...

hi Anonymous...i would drop some whole (not cut) small red or white potatoes in a few (3-4) hours before it's done. my large piece of corned beef took about 11.
1/2 hours. so if i had put them in from the start they might have gone to mush. cut potatoes tend to fall apart if left in too long. you can always take a peek , pull them and rewarm in the yummy juices. thanks for stopping by.

Clover said...

Spotted your write – ups, it’s cool. Very beneficial and interesting there are some ideas I haven’t heard before. Thanks for sharing.

clover
www.n8fan.net

Leslie Lim said...

I'm impressed. You're truly well informed and very intelligent. You wrote something that people could understand and made the subject intriguing for everyone. I'm saving this for future use.


Kendra
www.imarksweb.org

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