Greetings! It 'been two weeks since I showed you how to start preparing the pickle and the chest for your home canned meat. Today I'll show you how to cook and serve this wonderful dish. Here's what you need to complete this recipe: 1 breast corned beef 1 bunch celery, chunked 2 cups of carrots 2 onions, quartered chunked 2-3 cups water 1 head cabbage (serves 4) 6 quartered red potatoes, quartered I cooked my chest in my Nesco roaster oven (my preferred method), butYou could easily cook this in a larger pot or pan in a pan covered with aluminum foil. Place the carrots, celery and onions on the bottom of the pan. Place the breasts over the vegetables. Pour in water and softens at 300 degrees for 4 to 5 hours or until the meat is cooking, do not crumble. After all, you want to cut and not have to like to eat porridge right? When the meat is cooked, remove from the slow cooker to another court for a period of rest, leave for about 30Minutes. Meanwhile, place the cabbage and potatoes to the pan in the oven or pan. I turned the cooking up to 400 degrees and let the cabbage and potatoes for about half an hour while I was in the shower. Slice the breast on the bias, so be nice and tender slices of meat. The cap of fat can be removed easily and actually comes with little effort. Serve with vegetables and enjoy a real meal, St. Patrick's Day, at any time the craving strikes. You can freeze the cut...
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