6
Submitted by southern chef in lo
"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."
photo by bafleyanne 
- Ready In:
- 11hrs 5mins
- Ingredients:
- 9
- Serves:
-
8
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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
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directions
- In a 5 to 6 quart slow cooker, combine potatoes, carrots, onion, and garlic.
- 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 with 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.
- Cover and cook on low setting for 11 to 12 hours or on high for 51/2 to 6 hours.
- 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.
- 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.
Questions & Replies
-
Can I print this recipe?
Beverlee R.
-
no beets or turnip? Horseradish, mustard and vinegar on the side.
Anonymous
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Why do you suggest NOT using the spice pack?
Maryanne C.
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I only have Brussel Sprouts. Can I use them and if so how long would I cook them for on high?
GGof3
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Reviews
-
For many many years I travelled to Beverly MA twice a year to visit friends. There was a wonderful restaurant there that specialized in comfort food. That is where I first had this. I loved it. This recipe brings back wonderful old memories and is almost perfect. It's missing the horseradish sauce, but I made it up myself. Just outstanding, thank you so much.
Mark T.
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Easy and delicious. Started it before I went to bed and cooked it on low overnight. Added cabbage in the morning and turned the crockpot up to high. It was ready to eat when I came home from church. Meat was tender and vegetables were delicious. Both my mom and I loved it. I used oregano because I did not have any rosemary and fennel seed in place of dill seed. I will definitely make this again.
ginan51
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Excellent, but next I should of checked the sodium in the beef broth, very salty. Next time I will substitute with beer
vinnyman
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Delicious! This was my first time making a boiled dinner and it was a success! I even forgot to add in the beef broth and it still came out awesome, I'm going to make it again sometime with the broth and see if it comes out even better.
Teegan The Cookie
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Mmm just like I remember from my grammy in NH. You can use a ham, too. I was afraid it wouldn't all fit in my crock, but it did.
MoreWithLessMom
see 1 more reviews
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Tweaks
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Easy and delicious. Started it before I went to bed and cooked it on low overnight. Added cabbage in the morning and turned the crockpot up to high. It was ready to eat when I came home from church. Meat was tender and vegetables were delicious. Both my mom and I loved it. I used oregano because I did not have any rosemary and fennel seed in place of dill seed. I will definitely make this again.
ginan51
RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
- 77 Followers
- 801 Recipes
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.
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