Corned Beef And Veggies Recipe - Cooking Index
Corned Beef And Veggies Recipe - Cooking Index
| 3 | Carrots - (to 4) - cut in 3" pieces, | |
| And halved horizontally | ||
| 1 | Rutabaga or 2 turnips - cut in 2" pieces (medium) | |
| 3 lbs | 1362g / 48oz | Corned beef brisket - (to 4 lbs) |
| 3 lbs | 1362g / 48oz | Onions - quartered (medium) |
| 1 1/2 cups | 355ml | Water |
| 1 cup | 237ml | Cabbage (small) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a 5- to 6-quart crockpot, place all ingredients, except cabbage. Cook 4 hours on LOW or 2 hours on HIGH.
Add cabbage, sprinkle lightly with salt and pepper, and cook 7 to 9 hours on LOW or 4 to 5 hours on HIGH. Ready to serve when meat is tender.
This recipe yields 6 to 8 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.