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Corn Beef and Cabbage Recipe

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This recipe for Corn Beef and Cabbage is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 3 to 4 lb corn beef brisket
1 1/2 lb red bliss potato - quartered
1 1/2 lb carrots - cut into large chunks
1 head of cabbage - cut into wedges
1 onion and 2 stalks of celery - cut into large chunks
Directions:
Directions:
Place corn beef in a crockpot cover by 1/2 inch of water, cook on low about 8 hours. (I normally do this at night while I sleep) In the morning, remove the meat from the juice, and refrigerate both, separately. Before reheating the juice, remove fat.

There are two methods to finish the meal, put all vegetables into the crockpot with the reserved juice and cook 3-4 hours

OR cook vegetables in reserved juice on high heat on the stove.

Slice cooked, cold, corned beef, across the grain into 1/4 inch slices. Put sliced corned beef into hot cooking liquid with the vegetables at the last minute, before serving. ENJOY
Personal Notes:
Personal Notes:
Just in case any one was wondering, the most corned beef I have cooked at once was 400 lbs of corned beef, with 150 lbs of cabbage, and 50 lb bags of carrots, potatoes, celery and onions.

 

 

 

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