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home > recipes > meat > crock-pot corned beef and cabbage
from NY, USA 1, 4 to 5 lb seasoned corned beef 1 1/2 cups water 2 parsnips cut up 8 oz. baby carrots 8 fingerling potatoes 8 to 10 small white boiling onions fresh or dried thyme leaves 1 head of green cabbage, cored and cut in wedges Mustard or horseradish sauce (optional ) Serve this tasty dish any time of the year . Crockpot cooking is perfect for slow cooked corned beef. Best prepared in the morning to serve for dinner. The cold meat is easy to slice for serving. Rinse meat under cold water. In crockpot place the water , meat, vegetables ( except cabbage ) and sprinkle with thyme. Slow cook 8 hours or meat is fork tender. Add cabbage the last 2 hours of cooking. Remove meat, and vegetables cool and refrigerate. Discard liquid. To serve, slice meat thin, place with vegetables and cover with foil and reheat in oven until hot. Serve with a sauce if desired. Serves 8.

Crock-pot Corned Beef and Cabbage


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(posted March 17, 2004)

from NY, USA

1, 4 to 5 lb seasoned
corned beef
1 1/2 cups water
2 parsnips cut up
8 oz. baby carrots
8 fingerling potatoes
8 to 10 small white boiling onions
fresh or dried
thyme leaves
1 head of
green cabbage, cored and cut in wedges
Mustard or
horseradish sauce (optional )

Serve this tasty dish any time of the year .

Crockpot cooking is perfect for slow cooked corned
beef.

Best prepared in the morning to serve for dinner. The cold meat is easy to slice for serving.

Rinse meat under cold water. In
crockpot place the water , meat, vegetables ( except cabbage ) and sprinkle with thyme.

Slow cook 8 hours or meat is fork tender. Add
cabbage the last 2 hours of cooking. Remove meat, and vegetables cool and refrigerate. Discard liquid. To serve, slice meat
thin, place with vegetables and cover with foil and reheat in oven until hot. Serve with a sauce if desired. Serves 8.



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