FRONT AND CENTER SWEATER MINI DRESS: FLYING TOMATO
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Ingredients
- 3 lb.
corned beef brisket with spice packet
- 2
salt and pepper to taste
- 4
sprigs thyme
- 1/2 lb.
baby potatoes, quartered (optional)
- 4
medium carrots, cut in half and peeled
- 1
small head green cabbage, cut in half and quartered. (I usually just use half a head of cabbage because it is just my husband and I eating this).
In a 5-to-6-quart slow cooker, place carrots, salt and pepper, potatoes, and seasoning packet.
Place corned beef, fat side up, under the vegetables and sprinkle with pickling spice; add enough water to almost cover meat (3 to 5 cups).
Cover and cook on high until corned beef is tender, 6 hours on high then adding cabbage for 1 to 1.5 hours.
Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes
Thinly slice corned beef against the grain and serve with vegetables and broth.
When I don't cook potatoes I usually serve this with a side of white rice or just eat it like this.
You look amazing dear.
ReplyDeleteHave a lovely weekend
https://www.melodyjacob.com/
Thanks so much!!!
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