Sunday, March 19, 2006
Corned Beef and Cabbage in a Crock Pot
Mix up a quart of apple juice. Add in 2 heaping teaspoons of prepared mustard, a half cup of brown sugar, 6 whole cloves and a couple of bay leaves.
Slice up two onions. Chunk up 3 carrots and arrange on the bottom of the crock pot. Rinse and pat the corned beef brisket dry. Lay, fatty side up, on top of the vegetables. Pour the apple juice mixture over the top. Throw in a handful of roughly chopped parsley. Wedge cut half a cabbage and lay over the top of the meat. Lid on. Power up.
There wasn’t enough room for the potatoes, so I’m going to do them separately in a pot on the stove.
I am cooking this for 8 hours, though you could also do the 5-6 hrs or 8-10 hrs route.