Crock Pot Corned Beef and Cabbage |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 10 |
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Another oldie but goodie from my mom's 70's vintage Crock Pot cook booklet. I don't make this much any more since DH doesn't like cabbage, but this is a great simple recipe! Number of servings is a guess! Ingredients:
3 carrots, cut in 3-inch pieces |
3 -4 lbs corned beef brisket |
2 -3 medium onions, quartered |
3/4-1 1/4 cup water |
1/2 small head of cabbage, cut in wedges |
Directions:
1. Put all ingredients except cabbage wedges in Crock Pot in order listed.
2. Cover and cook on Low 10-12 hours or High 5-6 hours.
3. Add cabbage wedges to liquid, pushing down to moisten, after 6 hours on Low or 3 hours on High.
4. Note: Vegetables may be varied, or omitted for plain corned beef.
5. Note: To prepare more cabbage than Crock Pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from Crock Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.
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