What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Monday, March 10, 2014

Corned Beef and Cabbage

Corned Beef and Cabbage
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

6-8 medium potatoes, peeled and cut into 1/2-inch slices
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
3 lbs corned beef brisket
1 head of cabbage (about 2 lbs)
1/2 tsp black pepper
1 1/2 cups water

Lightly spray slow cooker with non-stick cooking spray.  Layer potato slices, carrots, and celery on bottom of slow cooker.  Place corned beef on top of vegetables.

Slice cabbage into 8 wedges; arrange around meat.  Sprinkle with the pepper, and add water.  Cover and cook on low for 7-8 hours, until meat and vegetables are tender.  Slice and serve.

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