Thursday, June 12, 2008
Base10 is cooking tonight and Mrs. Base10 is at her weekly ballroom dancing course I have had a corned beef in the fridge for a while, so I decided to make it.
2-3 lb. corned beef (I'm partial to Freirich--they're very good quality).
2 large carrots
1 1/2 lbs small red potatos
1 large onion
4 cloves garlic
Chop onion and peel garlic. Add to crock pot. Lay brisket over onion and garlic fat side down. Add water to barely cover. Add chopped carrots and whole potatoes. Cook on low for 8 hours. Thin slice corned beef. Serve with vegetables.
Option 1: You can take a cup of the fluid and reduce. Add a tablespoon of flour to 2 ounces of cold water and mix vigorously. Add to reducing stock. Add dash of gravymaster to taste.
Option 2: Quarter a whole head of cabbage and place in crock pot one half-hour before completion. I'm not particularly fond of corned beef and cabbage (the so-called boiled dinner) but some people are.
Base10 loves crock pot recipes because--unlike most recipes which require some degree of precision--they are incredibly vague about cooking times. Some recipes leave the range of cooking times from 8-10 hours. Eight to ten hours! Anyway, I'll get back to you about how it turned out.
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