Author: angela

It was one of those cool days in May that you didn’t mind a hot meal. I bought the corned beef back around St Paddy’s Day (about the only time you can buy it here). It keeps in its package for months (it’s that 41% sodium per serving), or you can freeze it. Rinsing the corned beef before you put it in, and not putting in the packaged juice, helps cut the salt down a bit. But it’s not something you want to eat every week.
I had some fancy,  fingerling type potatoes, and they tasted like butter without even adding any. Of course, the horseradish adds a nice bit to both the meat and the potatoes. 11 hours seems like forever, but it works well if you are gone to work all day — or if you are running errands all day on a Saturday. Cooks itself.

Mom also suggested cooking the cabbage with a little of the juice in the microwave — not so salty that way. She doesn’t use the seasoning packet — can’t say it added much either way.

Crockpot Corned Beef and Cabbage
Recipe By     :About.com
Serving Size  : 8     Preparation Time :0:20
Categories    : Crockpot                        Meats

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
6              whole  carrots — cut into chunks
4              whole  potatoes — or more small ones
2               lb.  corned beef brisket — with seasoning packet
12            ounces  beer
2              Tbsp.  yellow mustard
1               cup  water
8             wedges  cabbage

In 4-6 quart crockpot, combine carrots and potatoes. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Spread mustard on brisket and pour beer over brisket. Add water. Cover crockpot and cook on low setting for 10-12 hours.

Remove corned beef from crockpot and cover with foil, then put into 200 degrees F oven 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 and horseradish on the side.

If you have a newer, hotter cooking crockpot you might want to check it after 8 or 9 hours. Although, with this much liquid, there shouldn’t be much problem with anything burning.

Adopted from: Source:
“http://busycooks.about.com/od/beefroastrecipes/r/cpcornedbeef.htm“