Corned Beef

What’s the weekend hold for you? It’s St. Patty’s day weekend. So today, I will be on the hunt for some corned beef. I used to make it all the time. I love it! My digestion does not. But as I have no big plans for the weekend, I will take a chance and make it. This is what I do….

Core and quarter a small cabbage head. Put them in the bottom of the crock put.  Cut red potatoes, maybe 5 or 6 in half and fit them in around the cabbage. Cut two small onions in quarters and put them in. And put a couple handful of baby carrots in the pot. Then put the beef on top of it all. Sprinkle the pepper seasoning that always comes with the corned beef, on top of the beef. Cook for hours. Eight hours are good. (in the crock pot). About 30 minutes before it is done, make a paste of about 1/4 cup of brown sugar with a few teaspoons of yellow mustard. You want a paste consistency. Spread it on top of beef and let it cook for the 30 minutes. It is important that you do not put water in the pot. The cabbage will give off enough liquid and the broth this dish makes is heavenly. If you can eat bread, which I can not, serve with this dish as you will want to mop up all the yummy broth. 🙂 Have a great St. Patty’s day.

Added later…..I forgot to mention, when you put it all together, the lid may not fit.  I put foil on top and after a couple hours or so, the cabbage cooks down and you can then put the lid on it.

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Posted on March 16, 2012, in cooking, Holidays, Recipes and tagged . Bookmark the permalink. Leave a comment.

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