Slow Cooker Corned Beef & Cabbage
I like this one since you do not have to think very hard and no cabbage smell till the last 45 minutes before you serve.
Corned Beef (I used a nice size round since this is a slow cooker)
1 Small box of Beef Broth
1 Sweet Onion (Peel em and cut into chunks)
2 Russet Potatoes (Good size ones and peel em and cut into chunks)
1 small plastic bag of those baby carrots (I hate peeling so this is so much better)
3 Stems of celery (Cut in bite size pieces)
1 small handful of Pickling Spices (Look in the spice section under Old People Used This)
Basic idea: Salt and pepper the hell out of the Corned Beef and dump into pot
Dump in broth and spices and then fill it up with the assorted veggies till no room left in slow cooker.
Bag the veggies that don’t fit and leave in fridge till they turn brown and you throw them away anyway.
Turn on Slow Cooker to low setting and leave it to toil away for 8 hours while you frolic to and fro. I usually turn the meat a couple of times after the juices start to get deeper in the pot so I feel that I am actually cooking something.
45 minutes before serving
1 Head of regular cabbage cored and cut into sixths and then thin sliced
4 strips of raw bacon cut into bite size pieces (Bacon makes everything better even cabbage.)
1 good splash of Apple Cider Vinegar to keep the smell down
Plenty of salt and pepper because this shit has no taste
Bring 2 inches of water in a good size pot that can handle all that cabbage to a boil.
Dump in all that stuff and turn down to simmer and cover and let cook for 45 minutes or until it looks limp like you could serve it at one of those all you can eat buffets.
Combine and Eat!
Tags: Food, That's Not eBooks
Lbea wrote,
If I can do a low sodium version…I wonder if Mrs. Dash will work…because G would love this.
Link | November 2nd, 2009 at 3:56 pm
Amber wrote,
If your slow-cooker holds 6 to eight quarts, has a glass lid, and has a liner that can be completely removed (most can nowadays) you can make this semi-sourdough bread with it:
Right before bedtime:
Stir together
one 12-oz mug of warmish water and
one healthy pinch, about a quarter teaspoon or a very little bit more, of yeast
a pinch, about the same size, of sugar
Stir in
three cups plain white or brown flour (not self-rising)
1 1/2 teaspoons salt, hickory smoked salt, or onion salt (This is not just for flavor; salt regulates the growth of the yeastie beasties.)
Cover, set out on the counter, and go to bed.
Next afternoon:
Flour a clean section of counter. Flop dough out of bowl onto flour. It should smell yeasty and interestingly sour. Turn it over to dust other side and fold in half twice. Take 15-20 minutes to do something else.
Come back and throw a heaping handful of flour on a dishtowel, spreading it with both hands to coat your hands too. Roll the bread into a ball and set to rest seam-down on floured towel. Cover and go do something else for an hour or so, while this rises.
After it’s risen an hour, set your crock liner (and lid) in a cold oven and turn the knob to 325, then ten minutes minutes later turn it up to 450. Give it 10 or so more minutes to heat. Then, without burning or breaking anything crucial, dump the dough in. Put lid on and cook 30 minutes. Take lid off and cook 20 more minutes. If it’s pale, give it an extra three to five.
Remove bread from crock to cool. I like hot bread, but this works better if you give it at least 45 minutes to cool before you slice it.
It’s particularly good toasted with garlic butter, or used to sop up au jus.
Link | November 2nd, 2009 at 4:07 pm
TeddyPig wrote,
I think Corned Beef is corned by using salt so um low sodium I don’t think fits in that plan.
Link | November 2nd, 2009 at 4:07 pm
AnneD wrote,
While it won’t make it ‘low’ sodium, you can cut down on some of it by washing the corned beef before you cook it, and I think I remember someone telling me they sat it in water for a couple of hours to leech some more of the salt out. I’ve not tried the soaking thing before though to know if it’s true or not.
Link | November 3rd, 2009 at 9:08 am