Monday, March 15, 2010

Corned Beef aka Mustard Meat 28413

Rob grew up with corned beef, I did not. Twelve years ago I was introduced to the ever so salty dark rosy pink meat. My first experience was pretty good. Each time I have had it since I have a greater appreciation for corned beef. With St. Patrick's Day in two days, I decided to post a recipe. My trusty crockpot will yet again supply sustenance for yet another meal.

Crockpot Mustard Meat 28413

One 1 1/2 to 2 pound corned beef
six-eight red potatoes cleaned
One onion sliced in six wedges
One twelve ounce Bud Light or beer of your choice
A few shakes Lawry's Garlic Salt
A few shakes dry ground mustard
One head of cabbage quartered

Sprinkle seasoning on the bottom of crock. Add meat, if the corned beef had a seasoning packet use it. Line the sides of meat with potatoes and onion wedges. Sprinkle a little more seasoning on that. Pour beer over and around the sides of the meat. Lay the quartered cabbage pieces on top of that and put the lid on the crock. Set the temperature to low and cook for six to eight hours. When ready to serve remove the meat from crock and allow it to cool on the cutting board for 10-15 minutes. Slice the meat and serve with a potato or two and some cabbage. Dip pieces of meat in mustard. Enjoy!

If there is leftover meat use it for sandwiches.

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