f crock pot.
Add corned beef brisket & onions.
Mix together
In a large frying pan, fry bacon until crisp (If your family really likes bacon you can use a whole pound, but if you do be sure to pour off half of the grease).
Remove bacon and drain.
Add cabbage and water to bacon grease and cook until tender.
(Stir occasionally to coat all of the cabbage with bacon grease).
Add salt and pepper to taste.
Slice corned beef and lay on top of cabbage (if using hash, spoon on top).
Crumble bacon over all.
Cover and cook on low heat until corned beef is warmed.
Grease a 3-quart casserole; layer potatoes and onions.
Add water, salt and pepper.
Cover; cook on High for 8 or 9 minutes. Crumble corned beef on top; cut cabbage into 4 wedges.
Place on top of corned beef.
Pour butter over cabbage.
Cover.
Cook on High for 10 to 12 minutes (until cabbage is tender).
Let stand 5 minutes.
Combine first four ingredients.
Mix soup and milk, then pour into corned beef mixture.
Mix well.
Spoon into greased 1 1/2-quart casserole dish.
Sprinkle crushed potato chips on top. Bake at 450\u00b0 for 15 minutes.
(Can use bread crumbs.)
Cook potatoes and onions until tender.
Take the corned beef and cut into chunks; add to potatoes.
Cook until beef is hot.
Do not stir, beef will come apart.
Combine margarine, cabbage, salt and pepper in large skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally.
Add corned beef.
Cover; cook for 5 minutes, or until meat is thoroughly heated.
Makes 4 servings.
Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
Cook for about 2 hours, or until very tender.
Allow to rest in the water for about 20 minutes before slicing.
Recommend serving with Mustard Sauce for Corned Beef recipe#21617.
Place macaroni, soup, milk, water and chopped onion in a 2-quart ovenware casserole dish, covered.
Cook for 15 minutes or until macaroni is tender.
Add corned beef and cheese.
Cover with onion rings.
Cook 3 to 5 minutes or until mixture bubbles along edges.
Let stand 5 minutes.
Layer potatoes and onions in greased 3-quart casserole.
Add water, salt, pepper and pickling spices.
Cover and cook on High for 8 to 9 minutes.
Add corned beef and cabbage.
Pour butter over cabbage.
Cover and cook on High for 10 to 12 minutes or until cabbage is tender.
Let stand covered for 5 minutes.
Serves 4 people.
Wash corned beef under cold water and put
Place corned beef in crockpot.
Sprinkle tapioca evenly over meat.
Spread carrots, onions and cabbage evenly around and over meat.
In a mixing bowl, combine remainder of ingredients.
Pour over meat and veges.
Cook on low for 6-8 hours.
Remove cloves and bay leaf before serving.
f your corned beef before baking, please follow this recipe recommendations recipe#361142.
br>Open up the packaged corned beef and pour all of the
arrots to slow cooker. Place corned beef on top of vegetables. Pour
Rinse corned beef under cold running water. Place corned beef, peppercorns, onion, cloves and bay
Preheat oven to 325. Rinse corned beef under cold water. In a Dutch oven, heat oil over medium high. Add corned beef, fat side down, cook, turning once, until browned on both sides, 5-7 minutes. Remove to a cutting board and cut 1/2 inch slices.
In same pot, cook onions over medium heat, stirring until golden, 3-5 minutes. Add broth, beer, garlic and pepper.
Layer corned beef slices and potato slices in onion broth mixture.
Cover and bake 2 1/2 hours. Add greens to pot. Cover and bake 15 minutes longer.
Preheat oven to 350 degrees.
Place corned beef on a rack in a pan, fat side up, and cover with tin foil.
Cook for 3-4 hours.
Mix yellow mustard and brown sugar in a bowl.
Uncover corned beef.
Score the top of the corned beef, and stick whole cloves in the top if desired.
Baste with gingerale.
Spoon mustard sauce on top and sides of beef.
Place back in oven and cook for another 1/2 hour or so, until nicely browned and the meat is falling apart.
Place corned beef, onion, carrot, vinegar, cloves and
ow heat, stirring. Mix the corned beef with the potatoes and carrot
Preheat the oven to 425\u00b0F.
Mix red currant jelly, port and rosemary in a small saucepan on low heat. Simmer, uncovered, for about 5 mins or until slightly thickened.
Toss carrots, oil and garlic in a large baking dish. Place the corned beef on top of the carrots. Brush with 1/2 of the red currant mixture.
Bake for about 30 mins or until corned beef is browned all over and tender, brushing occasionally with remaining red currant mixture. Slice and serve the corned beef with the carrots.