Corned Beef & Cabbage
If it's home-corned, you may need to desalinate it. Check if
it's already ready to eat by cutting off a small slice, frying it, and
tasting it. If you need to desalinate it, soak it in fresh water
If it's already ready to cook, toss it into the crock pot with a bay
leaf, some paprika, some thyme, some ground allspice, and some black
peppercorns. Cover with water and turn on LOW. Cook for a few hours,
then add a head of cabbage, cut into wedges with the thick center
removed. (You can also cook it with the cabbage from the start which is
yum-ola, but does make the cabbage sort of fall apart by the end.)
Re-cover and continue cooking on low for a few more hours. At some
point, boil some potatoes (preferably in the beef's cooking liquid) and
add them into the pot. I like my corned brisket best after it's cooked
for at least 6-8hrs -- 8-10 is even better.
Kelly CA has a note on corned beef:
"I LOVE corned beef and cabbage!!!
The only thing you can do wrong is not cook it long enough.
I also like to add(in addition to the cabbage) carrots, onions and
potatoes to the pan, during the last 1/2 hour of cooking time."