Corned Beef and Cabbage II Recipe

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Ready in: > 2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 (4 to 5 lb) seasoned corned beef
1 1/2 cup water
2 parsnips cut up
8 ounces baby carrots
8 fingerling potatoes
10 small white boiling onions
fresh or dried thyme leaves
1 head of green cabbage, cored and cut in wedges
Mustard or horseradish sauce (optional )

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Directions:

Rinse meat under cold water. In crockpot place the water, meat, vegetables (except cabbage ) and sprinkle with thyme.

Slow cook 8 hours or meat is fork tender. Add cabbage the last 2 hours of cooking. Remove meat, and vegetables cool and refrigerate. Discard liquid. To serve, slice meat thin, place with vegetables and cover with foil and reheat in oven until hot. Serve with a sauce if desired.

This recipe from CDKitchen for Corned Beef and Cabbage II serves/makes 8