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Slow Cooker/ Crock Pot Corned Beef:
- Place layer of chunked or sliced onions (about 1/2 or whole onion) on the bottom of the pot.
- Lay Corned Beef over onions
- Add Water (or water and apple juice mixture) to submerge roast
- Cook on low for 6-7 hours or high for 4-5 hours
- *Add potatoes (1lbs worth) and cut carrots (3-4 large carrots or more) for the last hour of cooking *** If you want to cook cabbage with roast add at the last 20 minutes
- Cook till tender
- Pull and let rest, cut into slices or shred, serve and enjoy
Oven Roasted Corned Beef
- Place in a heavy ceramic pot and cover with about 2 inches of water (or water/apple juice mixer)
- Back in the oven at 325 degrees for a total of 30-4o minutes per lbs
- Add in halved potatoes (1lbs) , cut carrots (3-4 large), and cube or sliced onions (1/2 or whole) for the last hour
- Add cabbage for the last 15-20 minutes
- Cook till tender
- Pull and rest, cut into slices or shred, serve and enjoy
Smoked Corned Beef
- Smoke with Veggies at 180 Degrees for 2 hours
- Increase temperature to 250 degrees
- Cook till Roast reaches a temperature of 135 degrees or till tender
- Pull and rest, cut into slices or shred, serve and enjoy
Irish Bacon Cabbage
- 1 and 1/2 lbs of chopped bacon
- 1 large green cabbage wedged, chopped or chucked
- 1 large chopped onion
- 2 1/2 cup chicken broth
- 1 tablespoon of mustard seed
- salt and pepper to taste
- In a heavy pan cooked chopped bacon where it is firm but not crispy
- Add chopped onion and Sautee with bacon till translucent
- Add in chicken stock, cabbage and mustard seed cover and simmer for 10-15 minutes
- Stir and add salt and pepper to taste
- Serve hot and enjoy!