© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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3 chunked carrots
3 to 4 pounds corned beef
2 medium onions quartered
3 to 4 cans whole potatoes
1 can beef broth
½ head cabbage (or more if it fits), in wedge
Put everything except cabbage into the pot. Cook Low 8 to 10 hours, High 5 to 6 hours. Add Cabbage wedges to liquid, pushing down to moisten, turn to High and cook additional 2 to 3 hours.
For extra cabbage, cook separately in a skillet. Remove 1 cup of broth from pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.