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Monday, March 10, 2014

Corned Beef in a Slow Cooker

I usually cook corned beef in a big pot
thinking the amount of water will remove
some of the salt from the corned beef.
Corned beef has two types of cuts,
the point cut is cheaper and has more fat,
the flat cut is more costly but has less fat.
Here I cook the beef in a slow cooker
which is easy to prepare and tastes good.

1 flat cut corned beef brisket
1 onion, peeled and quartered
2 carrots, peeled and sliced
10 small red skinned potatoes
12 ounces beer
12 ounces water, or more
2 bay leaves
1/8 teaspoon red pepper flakes
1/8 teaspoon ground black pepper

Place onion, carrots and potatoes in slow cooker.
Put corned beef along with any juice on top.
Pour in beer and enough water to cover beef.
Season with bay leaf, red and black peppers.
Cover and cook on high setting for 6 hours.
Remove outer leaves from cabbage, quarter
and place in slow cooker to cook for about
1 more hour or until cabbage is tender.
Remove bay leaves before serving.

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