July 11, 2010

CROCKPOT CORNED BEEF AND CABBAGE


Printed from COOKS.COM


□   4 pound corned beef brisket
□   1 onion peeled and stuck with 3 whole cloves
□   8 large garlic cloves, peeled
□   1 tablespoon whole peppercorns
□   1/4 tsp. ea. paprika and allspice
□   4 bay leaves


Vegetables:

□   3 onions, peeled (stuck with cloves)
□   4 large carrots, peeled
□   4 large potatoes (or 1 potato per person)
□   2 medium turnips, peeled
□   8-10 white boiling onions
□   2 large parsnips, peeled
□   1 medium cabbage
□   2 tablespoons fresh parsley, coarsely minced


Cook the corned beef in a large slow cooker, covered with cold water. Bring to a boil on high setting. Boil for 10 minutes, skimming off the grey foam that rises to the surface using a wire skimmer or large spoon. Add parsley and spices to water. Reduce heat to lower setting and allow to simmer (not boil) for 5 hours, adding water as needed to keep covered. Add vegetables according to timetable below (near the end of cooking time, when the corned beef is tender). Before adding vegetables, return to high heat setting. Cook until vegetables are tender.

Vegetable Timetable:
ONIONS: Stick the ends of whole cloves into the onions (as you would pins into a pincushion). Add to beef broth when 1 hour of cooking time remains and cook until crisply tender when pierced with the point of a knife. For the white boiling onions, peel a thin layer off and score the bottom and top of each onion with an X to prevent it from bursting while cooking.
CARROTS: 30 minutes, or until tender.
POTATOES. Scrub but do not peel. Simmer with the corned beef for 30 minutes or until tender. Allow 1 potato per person.
TURNIPS: Leave whole if small; halve or quarter if large. Simmer for 20 minutes or fork tender.
CABBAGE: Remove coarse or discolored outer leaves and cut into 6 wedges. Cook 10 to 12 minutes, or until just tender but not overcooked or soggy.
When ready to serve, remove the beef and discard the broth as it cannot be saved for any other use. Let the beef stand on a hot platter in a warm place for 10 minutes before carving.
Serve surrounded with the drained vegetables (the potatoes still in their skins). Serve accompanied by butter and yellow mustard and horseradish.
Leftovers: Corned beef hash, or cold corned beef sandwiches).
Serving Size: 4

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