Recipe


Corned Beef Recipe in A Crock PotOh, how I love corned beef.  My mother-in-law in Bethlehem, Pennsylvania, made the best corned beef in the world.  Seeing as we didn’t live in Pennsylvania, we would just arrive at her house by lunchtime, and she would serve up the corned beef just as we were sitting down.  It wasn’t until I retired that I thought about making this dish.  I was lucky enough to get all her recipes when she passed away.  I finally sat down to go through them.  I came across the corned beef recipe and could not believe her recipe – she used a crock pot.  I never would have thought it, can’t believe that I never thought to ask her how she put that fabulous meal on the table time after time.  Anyway, here is mom’s recipe for corned beef made in a crock pot.

  • 3 pounds corned beef brisket
  • 1 medium-sized onion, diced
  • 1 clove garlic (minced, or you can buy that little jar that just about every grocery store has in the produce department)
  • 2 cans Swanson Beef Broth
  • Salt and pepper
  • Carrots, sliced

Place beef brisket in crock pot, cover with beef broth and other spices.  Cook for 8 hours on high.  I always check this after 6 hours to make sure that the meat is going to be tender at the end of 8 hours.  Sometimes, I throw in some carrots at the start of the cooking process, sometimes not.

I usually serve the corned beef with cabbage of some sort.  I will make a cabbage slaw with a sweet and sour sauce, or make a regular cabbage that has a sweetish dressing on it.  I also like to just boil up cabbage, but that does tend to smell up the house, but I don’t care because I know it’s going to be great, great, great when it’s done.  I like to experiment with all the different cabbages that are available in the grocery stores now.  The other day, I accidentally bought a head of cabbage that had beautifully curly leaves.  It tasted just the same as regular cabbage, but looked cool on the table because in the dish that I had made, the one with the sweet and sour sauce, it showed the curls in the cabbage leaves.  I was proud of that dish, and my family even gave me compliments on it.

If I don’t have a sweet and sour dish during the meal, then I will make a dessert.  I always like a sweet taste in my mouth after I’ve had corned beef.  Don’t know why, but that’s just the way it is.  I like sliced apples.  Nothing fancy, just a plain old apple that I core and peel and slice in little slices.  I just put those slices in a little bowl that can go in the microwave, tap a little cinnamon atop the apple slices, add a little water, and zap for a minute.  At times, a minute might not be long enough, but you can test it with your fork.  After it’s done and I take it from the microwave, I add a little milk and sprinkle a little Splenda on it.  Wow, this is as good as apple pie to me, and I don’t have the added calories of the crust.