Corned Beef and Cabbage

From Diana Rattray, your Guide to Southern Food Corned Beef and Cabbage 6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices 3 medium carrots, thinly sliced 2 ribs celery, thinly sliced 1 corned beef brisket, about 3 pounds 1 cabbage, about 2 pounds 1/2 teaspoon black pepper 1 1/2 cups water Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender. Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing. Serves 8. Related Recipes More Corned Beef Recipes  Crockpot Apple-Brown Sugar Corned Beef With apple juice, mustard, potatoes, carrots, and cabbage. Crockpot Boiled Dinner Ingredients include corned beef, onions, bay leaves, thyme, carrots, parsnips, turnip, and potatoes. Corned Beef Hash Casserole Made in the slow cooker with cooked corned beef, hash browns, cheese, and other ingredients. Glazed Corned Beef Corned beef is simmered with vegetables then finished in the oven with a mustard glaze. Corned Beef Bake This corned beef brisket is baked with baby carrots, onion, orange juice, and prunes. Oven Corned Beef with Vegetables With cabbage, carrots, onions, and potatoes, cooked in the oven. Beef Recipe Index Crockpot Beef Recipes Index On the Side Hash Brown Potato Recipes  High Rise Biscuits  Raisin Nut Bread  Chocolate Chip Cookies  Savory Snack Mix  More Recipes Recipes - Main Index  Thousands of recipes, including bread machine recipes, appetizers and dips, sandwiches, soups, chicken recipes, casseroles, desserts, pies, cakes, cookies, candy, pork, ham, beef, potatoes, vegetables, and many more. Crockpot Recipes - Main Index  The main index of crockpot recipes, including appetizers, chicken recipes, soups, stews, pork recipes, beef and ground beef, side dishes, and many more.

This email is written by:  Diana Rattray  Southern Food Guide