phaeton wrote:
> I plan on picking up one of those prepackaged Corned Beef Briskets next
> weekend. I *have* a slow cooker, and I would rather cook it with that,
> but I don't know the specifics..... (I'm guessing that dumping the whole
> contents of the packet in, then cooking 10-12 hours on low is the ticket?).
>
> I don't think I've ever seen it done this way, though. I think most
> people do it in a dutch oven or stockpot.
>
>
> Suggestions for a n00b?
>
> Thanks.
>
> -J

I do it in the slow cooker all the time. I do it on low overnight 10-12
hours sounds right but it depends upon the size. I rinse the meat well
to get rid of extra salt and chemicals and cover it with water. Add the
packet of spices, a couple of bay leaves an onion quartered and a few
cloves of garlic cut in half but not peeled.

Save the water in a container and put it in the fridge. Wrap the meat in
foil. Later in the day, use the "dirty" water to cook the cabbage and
potatoes and/or carrots. slice the meat when it's cold and heat it in
the water.

--
Janet Wilder
Way-the-heck-south-Texas