Post # 1
DH’s favorite meal of all time is Corned Beef and cabbage. Usually, we have family dinners at his famiy’s house and his mother makes the meal. This year they traveled out to Denver because his sister got engaged (YAY!) Which leaves me to make it.
I’ve never made it before and all the recipes I see include onions and garlic; two things Darling Husband HATES. Do I just leave those ingredients out and pray the recipe works out? (That’s what I normally do with ingredients…) Or can you supply me with a recipe that still has flavor without those ingredients?
Post # 3
I crockpot it. Go with a 4-5 lb peice of corned beef. Point cuts have more fat than the flat cuts, but I think they have more flavor, so its a personal preference. Either is ok. Cook the corned beef on low for about 4 hours (before adding your vegetables-then cook about 4 hours more), along with the pickling spice packet that comes with it, I always add a tsp of salt to this too, and an extra bay leaf and some extra pepper corns. While this is cooking peel 1 lb of carrots and quarter them, and add them to the crockpot (these take about 30 min more than the potatoes and cabbage) Cut the head of cabbage into 8ths, add that to the pot. If you use whole potatos, peel and quarter them. If you use baby potatoes, throw them in whole, as is. You can also add celery, quartered, if you like, but its not necessary. Taste the broth, see if it needs salt or seasoning. After 8 hours, it should all be done.
Post # 4
@SandyThePoet: That sounds fantastic! Just assure me my slow cooker won’t burn down the house while I’m at work! 🙂