Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Corned beef and cabbage




Source of Recipe


Jo Gainey


List of Ingredients




4 1/2 pounds corned beef brisket
2 medium onions, quartered
1 large cabbage, cut into small wedges
1/2 teaspoon pepper
4 tablespoons vinegar
3 tablespoons Splenda, (granular)
2 cups water


Recipe



Rinse meat and place in crockpot with cabbage on top. Cut meat to fit, if
necessary. Cover and cook on low 10-12hours; high 6-7 hours or auto 6-8
hours. Remove meat from crockpot and allow to rest for 10 minutes, slice to
serve. Surround meat on platter with cooked cabbage. Serves 4-6 very
generously with leftovers for sandwiches.