Recipe - Corned Beef And Cabbage In The Crockpot

1 3 lb. corned beef; up to 4
2 cup Water
One half cup Brown sugar
One fourth teaspoon Ground cloves
1 teaspoon Pickling spice
1 teaspoon Dry mustard
1 teaspoon Horseradish
1 Onion; chopped
1 Bay leaf
1 Head cabbage

Here is the recipe I've used forever. I comes from MIKE ROY'S CROCK
COOKERY. The only thing I do differently is fry/steam my cabbage, the way
Mom used to do I prefer it that way, and I'll tell you how I do it at the
end of the recipe. I make corned beef for the Reubens the following day,
although I enjoy my delicate portion at dinner that night it's really for
the Reubens!!

Place corned beef in the crockpot. Mix together the water and all
ingredients except the cabbage. Pour mixture over meat. Cover and cook on
Low for 1012 hours (MY note: if you get a late start, say 9 or 10 AM, cook
it on high for 3 hours, then low for 56 hours it's got to cook a long
time to be fallingapartmeltinyourmouth). Remove corned beef from crock
pot at end of cooking time and keep warm. Strain juice and return it to the
crockpot, along with the cabbage, which has been cut into wedges. Cover and
cook on High for 2030 minutes, or until the cabbage is fork tender.

The McGibbony Way to Fry/Steam Cabbage:

In a large skillet (12", minimum) place 1 T butter and One half T oil in a
preheated skillet and melt. Add cut or sliced up cabbage, salt and Lawry's Lemon
Pepper. Toss in the skillet until well coated and glistening. Keep tossing
at a mediumhigh temp for about 3 minutes. Then, add about One fourth cup water,
and cover the skillet. Check in about 3 minutes give it a toss. When the
cabbage is tender, but still has a "bite" to it (i.e., is not mushy), it's
ready. Taste to correct seasoning, if necessary. YUM YUM

Posted to TNT Recipes Digest by Patricia McGibbonyMangum
pmangum@primenet.com on Mar 13, 1998