As we approach St. Patty's Day, just thought I'd share that one of my favorite ways to make corned beef is in the ol' crockpot. Just toss it in there with the spices, cover with water and cook on high for 6 hours, and low overnight.
Moist, spicy and yum!
Moist, spicy and yum!
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Re: Corned Beef!
Tue, February 12, 2008 - 10:16 PMAnd add baby carrots and lots of red potatoes, even some cabbage towards the end. So fine.
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Re: Corned Beef!
Wed, February 13, 2008 - 4:30 PMGreat idea, Constance! Tho' when we make corned beef we tend to eat that and nothing but that for days until it's gone. A little mustard and rye and that's it! :-) -
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Re: Corned Beef!
Wed, February 13, 2008 - 8:35 PMCorned Beef & Cabbage, with a nice little mustard sauce...
I'm totally there! -
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Re: Corned Beef!
Fri, February 15, 2008 - 6:39 PMAm I understanding correctly - cook on high for six hours AND another eight or whatever (overnight) on low? -
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Re: Corned Beef!
Sat, February 16, 2008 - 11:48 AMMaybe "or" low overnight.
I like to put a couple of peeled onions in there with the carrots and cabbage.
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Re: Corned Beef!
Sun, February 17, 2008 - 6:00 PMYes, Samantha - that's how I did it. Corned Beef has a lot of gelatinous bits inside, so the longer the better - it just gets more and more tender.
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