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SMOKYBLUE1's Photo SMOKYBLUE1 SparkPoints: (25,409)
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12/13/12 9:25 A

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emoticon love corn beef


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LRBRITTAIN's Photo LRBRITTAIN Posts: 40
12/12/12 12:03 P

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Sounds very tasty. I usually don't cook my corned beef in the slow cooker. I tried it the last time I made it and it seemed very salty, probably should have adjusted the seasoning.


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NEWVINE's Photo NEWVINE SparkPoints: (97,390)
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12/12/12 9:46 A

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LADYIRISH317's Photo LADYIRISH317 Posts: 55,698
12/12/12 9:34 A

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The crock pot is the only way I cook corned beef, which I love. You didn't give the sauce recipe, though?

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TESTYCATLADYP's Photo TESTYCATLADYP SparkPoints: (64,412)
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12/12/12 7:03 A

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I make something very similar to this. The only difference is, I add a bunch of garlic, and some turnip as well as the other vegetables.
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Edited by: TESTYCATLADYP at: 12/12/2012 (07:03)
Linda aka TestycatladyP

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All our transgressions


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KEEPITSIMPLE_'s Photo KEEPITSIMPLE_ SparkPoints: (61,164)
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12/12/12 6:44 A

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This sounds delicious, I haven't had corned beef in many years. I'll have to try it! Thank you!

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WILDXANGELS's Photo WILDXANGELS Posts: 844
12/12/12 5:10 A

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Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed and let it cook while I sleep. In the morning, I remove the meat and vegetables from the pot and reheat about 1/2 hour before I want to serve it.

Ingredients
2 stalks celery, halved
4 carrots
1 medium onion, cut in 4 wedges
4 to 6 red potatoes, quartered
1 4-pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage, cut into 6 wedges
Directions
For serving: grainy mustard and horseradish sauce, recipe below

Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.

Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

e time zone


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