Crock Pot New England Boiled Dinner |
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Prep Time: 5 Minutes Cook Time: 655 Minutes |
Ready In: 660 Minutes Servings: 8 |
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On a chilly day this one pot meal will warm you through. I love my crock pot-being a busy mom and all, and this is a great version of the regular dish. This will take 6 to 11 hours depending on the heat setting you use. Ingredients:
6 medium potatoes, peeled and quartered |
6 medium carrots, cut into 2 inch lengths |
1 large onion, quartered |
3 garlic cloves, minced |
3 -3 1/2 lbs corned beef brisket |
2 teaspoons dried dill seed |
1 teaspoon dried rosemary, crushed |
2 (14 ounce) cans beef broth |
1 small cabbage, cut into 8 wedges |
Directions:
1. In a 5 to 6 quart slow cooker, combine potatoes, carrots, onion, and garlic.
2. Trim the fat from the brisket and if necessary, trim the brisket to fit into the slow cooker. (Do not use the seasoning package if one comes if the brisket). Place the brisket on top of the vegetables; sprinkle with dill seed, rosemary, and 1/2 teaspoon of salt. Pour the broth over the brisket.
3. Cover and cook on low setting for 11 to 12 hours or on high for 51/2 to 6 hours.
4. If using low setting, turn cooker to high and add the cabbage wedges; cover and cook for 30 to 60 minutes more or until the cabbage is tender.
5. Transfer meat to a cutting board and thinly slice the meat across the grain. Place meat slices on a serving platter. Using a slotted spoon, transfer the vegetables to the serving platter and serve.
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