"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crockpot Corned Beef & Cabbage Recipe

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This recipe for Crockpot Corned Beef & Cabbage, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Keevers
Added: Wednesday, September 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Corned beef brisket
3 large carrots, peeled & sliced into big chunks
1 medium onion, chopped
6 small red potatoes, halved
1 c. beef stock
2 T. cornstarch
1 head cabbage, chopped
2 T. butter
salt & pepper

Directions:
Directions:
Place brisket at the bottom of crock pot. If brisket comes with a seasoning packet, sprinkle that in. Place carrots, onion, and red potatoes on top. Season with salt & pepper. Cover and cook 8-9 hours on low. Take brisket out and cut into big chunks. Mix 2 T. cornstarch into 1 c. beef stock and stir into juices to thicken. Add corned beef chunks back in.
Cook cabbage separately in pan with water, drain, and stir in 2 T. butter; season with salt & pepper. Place pile of cabbage on plate and pour over corned beef, carrots, and potatoes.

Personal Notes:
Personal Notes:
I make this yearly; it's one of Kevin's favorite meals. He IS part Scotch-Irish!

 

 

 

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