Dutch Style Beef And Cabbage Crock Pot Food

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• Remove the corned beef from the package.
• Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
• Cover and cook on LOW for 6 hours.
• Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
• Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
• Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
• Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.

CORNED BEEF AND CABBAGE (CROCK POT)

Steps:

• Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
• Place corned beef and contents of spice packet in the mixture.
• Scatter the potatoes and carrots over the top and along the sides.
• Cover and cook on high heat setting 4 hours.
• Remove the lid and scatter the cabbage wedges over the top.
• Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
• To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

DUTCH-STYLE BEEF AND CABBAGE (CROCK POT)

Steps:

• Slice round steak into thin strips.
• Combine flour, salt, and pepper; coat meat with flour mixture.
• Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.
• Add onions.
• In same skillet, add water, vinegar, and bouillon granules.
• Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.
• Cover and cook on LOW for 8 hours.
• About 15 minutes before serving, cut cabbage into 4 or 5 wedges.
• Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.
• Serve beef mixture over cabbage wedges.
• NOTE: I just add the cabbage to the crock pot over the beef and onions.
• I think it's more flavorful that way.
• You can bake this in the oven.
• Place in a covered casserole dish and bake@ 300 for 2 hours You should double water, vinegar, bouillon mixture if you choose to bake it.
• Check liquid during baking and add more if too dry.

BEEF AND CABBAGE STEW

Steps:

• Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
• Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
• Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.