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Corned Beef & Cabbage
From Better Homes & Gardens Biggest Book of Slow Cooker Recipes

Corned beef got its name before refrigeration, when meat was preserved with coarse grains of salt called "corn." Today beef is corned with spices for flavor, not for preservation. The meat must be refrigerated.


2- to 2-1/2-pound corned beef brisket*
2 bay leaves
1 tsp whole black pepper
3 medium carrots, quartered lengthwise
2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
2 medium red onions, cut into wedges
10 to 12 whole, tiny new potatoes
1 small cabbage, cut into 6 wedges (1 pound)

*NOTE: If the brisket has an additional packet of spices, add it rather than the pepper and bay leaves called for in the ingredients list.


Trim fat from meat. Place in a 4- to 6-quart Dutch oven; add juices and spices from package of beef, if available. Add enough water to cover meat. Add bay leaves and pepper (if using). Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

Add carrots, parsnips, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to Dutch oven. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from Dutch oven.

To serve, slice the meat across the grain.

Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Yield: 6 servings

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