Crock Pot Corned Beef
There isn't much to this. That is what is really nice about a crock pot. You don't have to worry about burning the bottom or over cooking the meat, since it cooks so slow. I happen to have Mrs. Oregon's crock pot:
She gave it to me when I was a baker at a pie shop that she and her husband ran. She also gave me this tupperware container with the corner of the lid melted off. It was half full of coarse salt, and she rubbed it on all of her roasts. It was brown and a little damp. It really did taste good on roasts done in the crock pot, but I broke the chain of salt rubbings somewhere along the line, as I don't have the container any more. She mainly baked cakes for her own cake business she ran out of the pie shop. I learned how to crack 144 eggs in a row with one hand as a baker. I really enjoyed the job, but my elbows started bothering me after a couple years of lifting buckets of filling in and out of the sink. The pie filling was steamed with a pipe. To cook the filling after it was mixed up, I would place the pipe in the bucket, put the bucket in the sink, and then connect the steam fitting. I'd turn the steam on at the valve and wait for the filling to boil. The problem was that the bucket of hot filling was quite hot, so the only way to lift it out of the sink was to lift on the ridge where the wire handle usually connects to the bucket with two fingers on each hand, and it made it awkward to get it out. I blame that; however, before I was a baker I delivered pies and would carry up to 20 pies at a time in wooden cases, or sometimes one big case. Over three years at the pie shop, all together. Anyway, this is a story about corned beef, right? Well, even if you don't have Mrs. Oregon's crock pot, any old crock pot will do. Put the corned beef brisket fat-side down in the bottom of the crock pot:
Cover the brisket with water and cook on the high setting. Leave enough space on top to cook some potatoes:
Add the potatoes a couple hours before you want to have dinner. When the potatoes are done, drain the stock into another sauce pan:
Cook the cabbage over the stove in the stock from the corned beef and potatoes:
This will give you a wee bit more control ofer how well done the cabbage is, plus it is difficult to fit a brisket, potatoes, and cabbage all in the crock pot.
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