3 pounds corned beef 6 carrots, cut in half lengthwise 6 potatoes, cut in half lengthwise 1 head cabbage 3 cups water 6 turnips, cut in quarters
Place corned beef and water in Crock Pot Cooker.
Cover. Set on high. When steaming vigorously, set to medium and continue cooking 2 1/2 hours.
Remove meat from cooker. Put potatoes, turnips, carrots and cabbage in Cooker. Place meat on top of vegetables. Cover and when mixture is steaming briskly, set to medium. Cook for 45 minutes. Ham may be used in place of corned beef, if desired.
I don't like turnips so I skip them and add a few more carrots and potatoes. I use a small head of cabbage and cut it in thin wedges so it fits in the crock nicely.
Dec 11, 2007
jtilton Member since: December 2, 2007
Yummy! Wow, we hadn't had this in a long time. The recipe was extremely easy to follow, but be aware of the size of your Crock-Pot ...ours isn't huge (5 Qt), so when we went for the max servings, it wouldn't all fit in the Crock-Pot. We removed about 1/4 of the cabbage and all was fine. In all fairness, we did add a couple extra carrots which may have contributed to the problem.
Let me tell you, the house smelled so good. Can't wait to try this one again!