Monday, March 16, 2009

Corned Beef and Rutabagas - The Crock Pot Way

Yesterday was my birthday, and I didn't get the crock pot going until about 2 PM. So, we didn't have corned beef last night, but we did eat up the homemade bread that was supposed to go with it. The corned beef and rutabagas went into the refrigerator to be heated up and joined by more homemade bread tonight.

The sequence of events:

I started with a 3-pound corned beef brisket. It's full of "juice" and has a spice packet that you open up and throw in.

Cut up about 6 carrots (I peel mine cause they look purtier) and throw 'em in.

This is a rutabaga. It is a root vegetable. Sort of looks like a turnip but that is where all resemblance ends. Boiled up either in pot roast or by itself with butter and salt, this little baby is a taste treat. And CHEAP, wait, I mean FRUGAL. Throw those in on top of the carrots.

Not pictured in the class picture here are 6 medium large Yukon gold potatoes, scrubbed and cubed up. I threw those in on top of the rutabagas.

Add enough water. How much is enough water? Leave a couple of inches or so from the top. I overfilled mine and had to mop juice up off the counter. Oops.

Here's what it looked like in the Crock Pot.

And here's what it looked like this morning.

Crockpot Corned Beef and Rutabagas

1 Corned Beef, about 3 pounds
6 scrubbed and cubed gold or white potatoes
6 carrots cut into pieces
1 rutabaga, peeled and cubed

Layer ingredients in Crock Pot in this order: beef with juice and spices from package, carrots, rutabagas, potatoes. Add enough water to cover up to about 2 inches from top. Cover and cook on high for 8 hours or as indicated by your Crock Pot instructions.

IF YOU MUST, you can substitute cabbage for rutabagas, but I would remove the meat and enough of the vegetables to make room in the Crock Pot to cook the cabbage and add the cabbage about an hour before serving, keeping the Crock Pot on high.

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