Posts Tagged ‘crock pot’

Corned Beef & Cabbage

MediLodge of Plymouth would like to wish everyone a safe and happy St Patrick’s Day with this wonderful recipe.

Corned beef and cabbage is a favorite Irish recipe that many people make and enjoy during their St. Patty’s Day festivities. Simple and easy, since it can made in a crock pot in the morning and it’s ready for dinnertime. For a heartier and more colorful meal , add potatoes and carrots to the recipe.
Ingredients:
• 1 (3 to 4 pound) corned beef brisket
• 1 onion, halvedcorned beef
• 2 ribs celery with tops
• 1 carrot, peeled
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 cloves garlic
• 4 to 6 new potatoes, peeled and quartered
• 4 to 6 carrots, peeled and cut into bite-size pieces
• 1 medium head cabbage, cut into wedges
Preparation:
Cover meat with cold water and add onion, celery, 1 carrot, bay leaves, pepper and garlic. Bring to a boil; reduce heat and simmer about 3 hours or until meat is tender. When a fork can pierce the meat easily, it is done. Leave in broth for an additional hour. Remove meat from broth. Boil potatoes, remaining carrots and cabbage in corned beef broth until tender, about 10 minutes. When vegetables are done, serve on plate with several slices corned beef on top of vegetables.

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For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

 

 

 

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Super Bowl Sunday Stew

Your party guests and football fans are sure to enjoy this hearty stew!  This recipe comes to you from MediLodge of Rochester Hills.

SUPER BOWL SUNDAY STEW

stew21 pound beef (1-inch cubes)

Salt and pepper

3 tablespoons butter

30 ounces canned tomato juice

30 ounces canned diced tomatoes,

5 celery stalks, chopped small

2 carrots, peeled (cut in rounds or quarters)

2 onions, peeled and sliced thin

3 cloves garlic, pressed

1 potato, peeled and cubed

1 (10 oz) package frozen okra

3 to 4 tablespoons barley

3 cubes beef bouillon

10 ounces frozen corn

3 tablespoons Worcestershire sauce

2 teaspoons salt (optional)

6 to 8 stalks parsley, finely chopped

Water, as needed

1 pinch cayenne (optional)

12 black peppercorns

2 bay leaves

1/2 teaspoon thyme

Sauté meat pieces in butter over medium high heat until browned on all sides, about 5 minutes.

Pour into a 5- or 6-quart slow cooker or crock pot, add remaining ingredients, and mix well to blend. Note: You can add water to this stew depending on the thickness you want (about 4 cups for a thick stew). Cover and cook on LOW for 6 to 8 hours. Stir occasionally during the day. Taste for seasoning just before serving. If you want a bite to this stew, you can add to taste some cayenne. Serve in heated bowls with some country peasant bread or bread of your choice, in big chunks and with lots of butter.

Yields 6 servings.

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For more information on locations and services, visit the MediLodge website.  Find us on Facebook for up-to-date pictures or watch our YouTube channel for videos of events and activities.

MediLodge of Rochester Hills

MediLodge of Rochester Hills

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