Ingredients
- 1 CORNED BEEF BRISKET
- 1 HEAD CABBAGE, CUT UP
- POTATOES - CUT UP (Optional - I prefer Yukon Gold, or New Potatoes)
- 1 PACKET ONION SOUP/RECIPE MIX
- CHABLIS WINE, ENOUGH TO SUBMERGE ENTIRE INGREDIENTS AFTER IN CROCK.
Preparation
Step 1
Method:
PLACE CORNED BEEF BRISKET AND CABBAGE IN LARGE CROCK POT. MIX ONION SOUP
MIX WITH WINE AND POUR OVER BRISKET AND CABBAGE. PUT LID ON CROCK POT AND
TURN ON “LOW”. COOK FOR 10-12 HOURS. IF POTATOES ARE DESIRED, ADD 3-5
HOURS BEFORE END OF COOKING TIME.
Variation #1:
CORNED BEEF AND CABBAGE AU VIN AU VERMONT - FOLLOW ABOVE RECIPE BUT PLACE
16 OZ. PIECE OF SALT PORK, SCORED, IN CROCK POT WITH BEEF AND CABBAGE AT
BEGINNING OF COOK TIME.
Variation #2:
CORNED BEEF AND CABBAGE WITH DUMPLINGS - FOLLOW ORIGINAL RECIPE OR
VARIATION #1. WHEN MEAT AND VEGETABLES ARE DONE TO YOUR LIKING, REMOVE
FROM CROCK, RESERVING BROTH. TURN POT TO HIGH, AND DROP IN A NUMBER OF
ROLLED BALLS OF PREPARED BISCUIT DOUGH, ABOUT 1/2" AROUND, AS MANY AS POT
WILL HOLD, AND COOK TILL DUMPLINGS PUFF UP AND GET DONE ON THE OUTSIDE.