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

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
Buy a pressure cooker
Better taste more energy efficient and a LOT quicker for corned beef

On Mar 11, 7:11 pm, 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?

Put it in a slow cooker right before you have to leave, such as to
work an 8 hour shift. That way you won't be tempted to pull it out
early and eat it half raw.
>
> Thanks.
>
> -J

--Bryan

On Mar 11, 7:11 pm, 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

Mine is going into the slo-cooker.

B

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

On Mar 11, 6:41*pm, bulka > wrote:
> On Mar 11, 7:11 pm, 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
>
> Mine is going into the slo-cooker.
>
> B

Crock pot on low. The last thing you want to do to corned beef
brisket is to let it boil. I was taught the liquid should just
tremble. Make sure you've got enough water in the crock pot. That
brine in the plastic is really salty! go ahead and use the whole
spice packet unless you spy something in it that you just hate. :-)
Lynn in Fargo

"phaeton" > wrote in message
...
>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?).
>
That's the ticket. I've cooked corned beef brisket this way many times.
Add a little bit of water (or beer), the spice packet. I throw in a couple
of extra bay leaves and some garlic.

Jill

"phil..c" > wrote in message
...
> 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
> Buy a pressure cooker
> Better taste more energy efficient and a LOT quicker for corned beef



I know some people love pressure cookers (Om!) but what's the rush on
cooking corned beef brisket? I've cooked it in a slow cooker, I've cooked
it on the stove top. I've oven roasted it (not recently). What's the rush?

Jill

On Wed, 11 Mar 2009 19:11:43 -0500, 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

We do ours in the slow cooker, set on low. Put it in the night
before, (with the whole package of spices) about 10 or 11 PM. Next
day about 9 AM, cut the cabbage in quarters and add that to the pot.
Continue cooking brisket and cabbage on low until dinner... 6 or 7 PM
depending on when you like to eat.

Ron Kelley

jmcquown wrote:
> "phil..c" > wrote in message
> ...
>> 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
>> Buy a pressure cooker
>> Better taste more energy efficient and a LOT quicker for corned beef
>
>
>
> I know some people love pressure cookers (Om!) but what's the rush on
> cooking corned beef brisket? I've cooked it in a slow cooker, I've
> cooked it on the stove top. I've oven roasted it (not recently).
> What's the rush?
>
> Jill

Just offering an alternative that is more carbon neutral
Do the Math

On Mar 11, 10:58*pm, Ron > wrote:
> On Wed, 11 Mar 2009 19:11:43 -0500, 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
>
> We do ours in the slow cooker, set on low. *Put it in the night
> before, (with the whole package of spices) about 10 or 11 PM. *Next
> day about 9 AM, cut the cabbage in quarters and add that to the pot.
> Continue cooking brisket and cabbage on low until dinner... 6 or 7 PM
> depending on when you like to eat.
>
> Ron Kelley

That's 21 hours! 10 hours for cabbage.... Is that about what
everyone else does?

Btw the briskets i'm looking at are around 4.5 to 5 pounds or so. I
was goign to cut it into 2 pieces before putting it in the slow cooker
(as my cookbook suggests for any pieces over 2.5 pounds).

Do some people also sneak in some potatoes with the cabbage, or do
they usually do those seperately?

thx

jmcquown wrote:
> "phil..c" > wrote in message
> ...
>> 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
>> Buy a pressure cooker
>> Better taste more energy efficient and a LOT quicker for corned beef
>
>
>
> I know some people love pressure cookers (Om!) but what's the rush on
> cooking corned beef brisket? I've cooked it in a slow cooker, I've
> cooked it on the stove top. I've oven roasted it (not recently).
> What's the rush?
>
> Jill

Corned beef will shrink less when pressure cooked.

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

U.N. wrote:
> On Mar 11, 10:58 pm, Ron > wrote:
>> On Wed, 11 Mar 2009 19:11:43 -0500, 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
>> We do ours in the slow cooker, set on low. Put it in the night
>> before, (with the whole package of spices) about 10 or 11 PM. Next
>> day about 9 AM, cut the cabbage in quarters and add that to the pot.
>> Continue cooking brisket and cabbage on low until dinner... 6 or 7 PM
>> depending on when you like to eat.
>>
>> Ron Kelley
>
> That's 21 hours! 10 hours for cabbage.... Is that about what
> everyone else does?

Not I. I cook the cabbage and potatoes (sometimes carrots) in a regular
pot on the stove with the water from the corned beef cooking. 10 hours
is a lot of electricity for vegetables that do just fine when cooked on
the stove top. I detest cabbage that has turned to mush.
>
> Btw the briskets i'm looking at are around 4.5 to 5 pounds or so. I
> was goign to cut it into 2 pieces before putting it in the slow cooker
> (as my cookbook suggests for any pieces over 2.5 pounds).
>
> Do some people also sneak in some potatoes with the cabbage, or do
> they usually do those seperately?

I always put potatoes in with the cabbage in the used corned beef water.

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

"Janet Wilder" > wrote in message
...
> jmcquown wrote:
>> "phil..c" > wrote in message
>> ...
>>> 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
>>> Buy a pressure cooker
>>> Better taste more energy efficient and a LOT quicker for corned beef
>>
>>
>>
>> I know some people love pressure cookers (Om!) but what's the rush on
>> cooking corned beef brisket? I've cooked it in a slow cooker, I've
>> cooked it on the stove top. I've oven roasted it (not recently). What's
>> the rush?
>>
>> Jill
>
> Corned beef will shrink less when pressure cooked.
>
>
Corned beef cookery is facinating, such an education I'm getting.

brooklyn1 wrote:

> "Janet Wilder" > wrote in message
> ...
> > jmcquown wrote:
> >> "phil..c" > wrote in message
> >> ...
> >>> 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
> >>> Buy a pressure cooker
> >>> Better taste more energy efficient and a LOT quicker for corned beef
> >>
> >>
> >>
> >> I know some people love pressure cookers (Om!) but what's the rush on
> >> cooking corned beef brisket? I've cooked it in a slow cooker, I've
> >> cooked it on the stove top. I've oven roasted it (not recently).
What's
> >> the rush?
> >>
> >> Jill
> >
> > Corned beef will shrink less when pressure cooked.
> >
> >
> Corned beef cookery is facinating, such an education I'm getting.
>


Ya get a dollop of physics educamation thrown in for free, too...The Quiz
Kids would have nuttin' on this group.

<chuckle>


--
Best
Greg

"Gregory Morrow wrote
> brooklyn1 wrote:
>
>> "Janet Wilder" > wrote in message
>> ...
>> > jmcquown wrote:
>> >> "phil..c" > wrote in message
>> >> ...
>> >>> 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
>> >>> Buy a pressure cooker
>> >>> Better taste more energy efficient and a LOT quicker for corned beef
>> >>
>> >>
>> >>
>> >> I know some people love pressure cookers (Om!) but what's the rush on
>> >> cooking corned beef brisket? I've cooked it in a slow cooker, I've
>> >> cooked it on the stove top. I've oven roasted it (not recently).
> What's
>> >> the rush?
>> >>
>> >> Jill
>> >
>> > Corned beef will shrink less when pressure cooked.
>> >
>> >
>> Corned beef cookery is facinating, such an education I'm getting.
>>
>
>
> Ya get a dollop of physics educamation thrown in for free, too...The Quiz
> Kids would have nuttin' on this group.
>
> <chuckle>
>
>
> --
> Best
> Greg
>
>

It would be funny... if it wasn't so sad how this crew is annihilating the
prince of meat... crock pots, oy vey... pressure proccessors, oy gevalt...
NYC's lower east side mick immigrants are counting rosaries and saying haley
marys in their caskets as fast as they can. Yoose just watch... Sean Penn
is gonna trade in his shillelagh for a yarmelke.

Noodles

On Thu, 12 Mar 2009 08:43:35 -0700 (PDT), "U.N."
> wrote:

>On Mar 11, 10:58*pm, Ron > wrote:
>> On Wed, 11 Mar 2009 19:11:43 -0500, 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
>>
>> We do ours in the slow cooker, set on low. *Put it in the night
>> before, (with the whole package of spices) about 10 or 11 PM. *Next
>> day about 9 AM, cut the cabbage in quarters and add that to the pot.
>> Continue cooking brisket and cabbage on low until dinner... 6 or 7 PM
>> depending on when you like to eat.
>>
>> Ron Kelley
>
>That's 21 hours! 10 hours for cabbage.... Is that about what
>everyone else does?
>
>Btw the briskets i'm looking at are around 4.5 to 5 pounds or so. I
>was goign to cut it into 2 pieces before putting it in the slow cooker
>(as my cookbook suggests for any pieces over 2.5 pounds).
>
>Do some people also sneak in some potatoes with the cabbage, or do
>they usually do those seperately?
>
>thx

It may be our slow cooker. We have two of them. the one we use for
corned beef never comes to a boil. IIRC the temp never gets above 180
or 190 °F. The time isn't too critical, but 8 or 9 hours for the
brisket and the same for the cabbage and it comes out good for us. The
cabbage is not mushy, but separates nicely. The brisket is tender and
well infused with the spices. YMMV depending on your slow cooker.

P.S. Our second slow cooker will bring water to a boil.

Ron Kelley

Ron wrote:

> P.S. Our second slow cooker will bring water to a boil.

Is it a Rival?

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

Ron wrote:
>
> Our second slow cooker will bring water to a boil.

Then it's not a slow cooker.

Janet Wilder wrote:

>
> 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.
>

I think I like how this sounds the best. So tell me if I have this right:

1) Rinse the 5-poundish brisket, cut it in half and put both halves in
the cooker. (Mine is 4.5quart) Add onions and garlic.

2) Cover with water, cook on low for 10-12 hours.

3) Remove both halves and wrap them in foil. Put one in the fridge, one
in the freezer (5lbs is a lot for one person at a time)

4) Save the 'dirty water' in a container in the fridge.

5) Later, put the dirty water in a pan with a quartered cabbage and
peeled/sliced potatoes. Bring to a boil and then reduce heat, simmer
for about 45 mins.

6) Slice the refrigerated meat, throw some slices in the pan with the
cabbage and potatoes to warm it up.

7) Eat. With a vengeance.

How's that?

thx

-J

Janet Wilder wrote:
> Ron wrote:
>
>> P.S. Our second slow cooker will bring water to a boil.
>
> Is it a Rival?
>

That was my first thought too.

-J

phaeton wrote:
> Janet Wilder wrote:
>
>>
>> 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.
>>
>
> I think I like how this sounds the best. So tell me if I have this right:
>
> 1) Rinse the 5-poundish brisket, cut it in half and put both halves in
> the cooker. (Mine is 4.5quart) Add onions and garlic.
>
> 2) Cover with water, cook on low for 10-12 hours.
>
> 3) Remove both halves and wrap them in foil. Put one in the fridge, one
> in the freezer (5lbs is a lot for one person at a time)
>
> 4) Save the 'dirty water' in a container in the fridge.
>
> 5) Later, put the dirty water in a pan with a quartered cabbage and
> peeled/sliced potatoes. Bring to a boil and then reduce heat, simmer
> for about 45 mins.
>
> 6) Slice the refrigerated meat, throw some slices in the pan with the
> cabbage and potatoes to warm it up.
>
> 7) Eat. With a vengeance.
>
> How's that?

Perfect!

Enjoy.

BTW, if you have leftover corned beef, it makes a great Ruben sandwich
the next day.


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

On Fri, 13 Mar 2009 11:11:08 -0500, Janet Wilder
> wrote:

>Ron wrote:
>
>> P.S. Our second slow cooker will bring water to a boil.
>
>Is it a Rival?


Yes. It's a Rival "Smart Pot", six quart oval. So far it's been a
pretty good cooker. The liner comes out for easy cleaning.

Ron Kelley

On Fri, 13 Mar 2009 17:06:01 GMT, "brooklyn1"
> wrote:

>Ron wrote:
>>
>> Our second slow cooker will bring water to a boil.
>
>Then it's not a slow cooker.
>

There are several settings available. We can set the time and
temperature from the front panel. On HI settings the ties are 4 and 6
hours (this setting brings to a soft boil). The LO settings are 8 or
10 hours and does not boil at these settings.

By the way, my wife has corrected me on the time to cook. She says
she puts the corned beef on first thing in the morning, usually 8 or 9
AM, adds the cabbage after lunch, usually about 1 or 2 PM, and serves
about 6 or 7 PM depending on who's coming to dinner and how hungry we
all are.

Ron Kelley

On Mar 13, 11:08*pm, Ron > wrote:
> On Fri, 13 Mar 2009 17:06:01 GMT, "brooklyn1"
>
> > wrote:
> >Ron wrote:
>
> >> Our second slow cooker will bring water to a boil.
>
> >Then it's not a slow cooker.
>
> There are several settings available. *We can set the time and



I am at a loss as to how much water to add. I have my brisket sitting
on 4 quartered onions with about one cup of orange juice and 12 oz. of
beer. The liquid covers about 1/2 of the meat. Is this enough or does
the meat need to be covered?
> temperature from the front panel. *On HI settings the ties are 4 and 6
> hours (this setting brings to a soft boil). *The LO settings are 8 or
> 10 hours and does not boil at these settings.
>
> By the way, my wife has corrected me on the time to cook. *She says
> she puts the corned beef on first thing in the morning, usually 8 or 9
> AM, adds the cabbage after lunch, usually about 1 or 2 PM, and serves
> about 6 or 7 PM depending on who's coming to dinner and how hungry we
> all are.
>
> Ron Kelley

Ron wrote:
> On Fri, 13 Mar 2009 11:11:08 -0500, Janet Wilder
> > wrote:
>
>> Ron wrote:
>>
>>> P.S. Our second slow cooker will bring water to a boil.
>> Is it a Rival?
>
>
> Yes. It's a Rival "Smart Pot", six quart oval. So far it's been a
> pretty good cooker. The liner comes out for easy cleaning.
>
> Ron Kelley

That's the one I threw in the trash. It burned my baked beans on *warm*.
I hated that sucker. It boiled everything, even on the lowest, keep
warm, setting which was not supposed to cook anything.

"Smart" was not the name for it, but I'm too much of a lady to publicly
type the alternative name ;-)

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

> wrote

> I am at a loss as to how much water to add. I have my brisket sitting
> on 4 quartered onions with about one cup of orange juice and 12 oz. of
> beer. The liquid covers about 1/2 of the meat. Is this enough or does
> the meat need to be covered?

Sounds about right as it is to me if it's an oval shaped slowcooker.

Janet Wilder wrote:

> phaeton wrote:
> > Janet Wilder wrote:
> >
> >>
> >> 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.
> >>
> >
> > I think I like how this sounds the best. So tell me if I have this
right:
> >
> > 1) Rinse the 5-poundish brisket, cut it in half and put both halves in
> > the cooker. (Mine is 4.5quart) Add onions and garlic.
> >
> > 2) Cover with water, cook on low for 10-12 hours.
> >
> > 3) Remove both halves and wrap them in foil. Put one in the fridge, one
> > in the freezer (5lbs is a lot for one person at a time)
> >
> > 4) Save the 'dirty water' in a container in the fridge.
> >
> > 5) Later, put the dirty water in a pan with a quartered cabbage and
> > peeled/sliced potatoes. Bring to a boil and then reduce heat, simmer
> > for about 45 mins.
> >
> > 6) Slice the refrigerated meat, throw some slices in the pan with the
> > cabbage and potatoes to warm it up.
> >
> > 7) Eat. With a vengeance.
> >
> > How's that?
>
> Perfect!


I'd maybe add some beer to the cooking process in there, with the corned
beef. Then you'll be even *more perfect...

;-)


>
> Enjoy.
>
> BTW, if you have leftover corned beef, it makes a great Ruben sandwich
> the next day.


Yup...I splurged and got three corned beeves yesterday, two to cook, one for
the freezer...

Cabbage was 14 cents per pound, so I stocked up. I'll serve the beef with
cabbage, carrots, red potatoes, I may try roasting the veg for something
"different"..I've got some horseradish and sour cream to make a sauce for
all. To accompany will be a salad with iceberg lettuce, tomaters, red bell
peppers, red onion, and segments of various citrus fruits, with a
vinaigrette dressing. Dessert will be Lindt chocolate truffles...

OH, I bought a coupla lbs. of asparagus, too, I gotta use that somehow...


--
Best
Greg

lol "beeves".

On Sat, 14 Mar 2009 10:49:13 -0500, Janet Wilder
> wrote:

>Ron wrote:
>> On Fri, 13 Mar 2009 11:11:08 -0500, Janet Wilder
>> > wrote:
>>
>>> Ron wrote:
>>>
>>>> P.S. Our second slow cooker will bring water to a boil.
>>> Is it a Rival?
>>
>>
>> Yes. It's a Rival "Smart Pot", six quart oval. So far it's been a
>> pretty good cooker. The liner comes out for easy cleaning.
>>
>> Ron Kelley
>
>That's the one I threw in the trash. It burned my baked beans on *warm*.
>I hated that sucker. It boiled everything, even on the lowest, keep
>warm, setting which was not supposed to cook anything.
>
>"Smart" was not the name for it, but I'm too much of a lady to publicly
>type the alternative name ;-)

Sorry you had so much trouble with your Rival. It may have just been
the luck of the draw, but ours had performed pretty much as expected.
Like I told Brooklyn 1, it only goes to a soft boil on the high
setting. Soft boil being the occasional bubble in the liquid around
the meat. Not a rolling boil like a pot of water on the stove. The
low setting is pretty much the same as our older Rival.

We bought our older Rival (3 1/2 qt) while I was still in school some
XX years ago. :-) It still works great but was too small for a good
size roast and all the veggies. It doesn't boil at any setting, but
then there are only two... low and high.

Ron Kelley

On Sat, 14 Mar 2009 07:28:25 -0700 (PDT), wrote:

>On Mar 13, 11:08*pm, Ron > wrote:
>> On Fri, 13 Mar 2009 17:06:01 GMT, "brooklyn1"
>>
>> > wrote:
>> >Ron wrote:
>>
>> >> Our second slow cooker will bring water to a boil.
>>
>> >Then it's not a slow cooker.
>>
>> There are several settings available. *We can set the time and
>
>
>
>I am at a loss as to how much water to add. I have my brisket sitting
>on 4 quartered onions with about one cup of orange juice and 12 oz. of
>beer. The liquid covers about 1/2 of the meat. Is this enough or does
>the meat need to be covered?

No, the meat does not need to be covered. It sounds like you have
about the right amount of liquid. I would not fill to less than half
way up the meat if the cook time is longer than 8 or 10 hours.

Ron

Janet Wilder wrote:
> phaeton wrote:
>> Janet Wilder wrote:

I've got 30 minutes to go for the potatoes and cabbage... but i can't
keep out of the corned beef!!

Dammit!

-J