Biography Source : Google.com.pk
TOTAL TIME
10hrs 5mins
PREP 5 MINS
COOK 10 HRS
The easy way to cook your St. Patrick's Day dinner.
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INGREDIENTS Nutrition
SERVINGS 4-6 UNITS US
4 1⁄2 lbs corned beef brisket
2 medium onions, quartered
1 head cabbage, cut in small wedges
1⁄2 teaspoon pepper
3 tablespoons vinegar
3 tablespoons sugar
2 cups water
DIRECTIONS
Combine ingredients in crock pot with cabbage on top.
Cut meat to fit, if necessary.
Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.
Most Helpful
Vinegar allows meat to absorb seasoning!! So for those worried about the flavor coming through, unless your using a ton of it...no need to worry! Vinegar is used in many meat marinades.
Ths corned beef was the best I think I've ever had. It was fall apart tender. I did add 4 small red potatoes quartered and omitted the vinegar (as my DH dislikes it). This is a great hit at our house and will be made lots. Thanks for the recipe.
8hrs 5mins
PREP 5 MINS
COOK 8 HRS
Leftover corned beef makes great sandwiches--Rueben's are good.
INGREDIENTS Nutrition
SERVINGS 6-7 UNITS US
4 cups hot water
2 tablespoons apple cider vinegar
2 tablespoons sugar
3⁄4 teaspoon fresh ground black pepper
1 large onion, cut into wedges
3 -3 1⁄2 lbs corned beef brisket, with spice packet partially frozen
1 (20 ounce) package baby carrots
1 head cabbage, cut into about 10 wedges (1 1/2 lbs)
15 -30 ounces canned whole potatoes, drained
DIRECTIONS
In a 6 quart crock pot, combine water, vinegar, sugar, pepper and onions.
Place corned beef in mixture.
Cook, covered on HIGH for about 4-4 1/2 hours.
Remove lid and scatter around the carrots and cabbage wedges.
Cover again and continue cooking on HIGH 3 to 4 hrs longer or until beef is tender.
Add drained potatoes about 20-25 minutes before serving (just to heat through).
Serve beef, sliced with cabbage and veggies.
Add a little cooking juices on top of the beef slices to keep it moist.
Serve with Dijon mustard or horseradish and some crusty bread.
Serves about 6-7 people.
Most Helpful
Wonderful flavor, turned out nice and tender. I cooked mine on low for 6 hours. I then removed the liquid into a pot on the stove, added the carrots and potatoes and boiled for 30 minutes and then the cabbage for the last 10. Everyone enjoyed our St. Pat's day feast in August.
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