Peggy's Best Corned Beef and Cabbage
This boiled New England dinner is traditionally served on Thursdays.
1 corned beef brisket (about 4 pounds)
1 bay leaf
1 onion, stuck with 2 whole cloves
1 carrot, sliced
1 stalk celery, sliced
2 sprigs parsley
1 cup apple cider or juice
6 carrots, halved crosswise
6 new potatoes
1 small cabbage, cut into 6 wedges
This is the best recipe I've ever tried, but I don't have the crock pot directions. I cut the recipe out of a magazine over twenty years ago; at that time, I didn't have a crock pot but used a pressure cooker. For that matter, I still cook it in a pressure cooker...
To make it on the stove top, the brisket is rinsed under cold water, and then all but the last three ingredients are dumped into a pot and cooked until the meat is fork- tender. When I make it in the pressure cooker, I just rinse the brisket and dump all the ingredients into the cooker.
Place cover on securely and cook with pressure regulator rocking slowly for 1 hour 15 minutes. Let pressure drop of its own accord. Remove brisket and slice on a diagonal.
See other recipes submitted by Chet Day