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Old 03-17-2004, 08:16 AM
Abear's Avatar
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Irish Grinders

What a Crock! Celebrate St. Patrick's Day with Irish Grinders

By JULIE KAY
Baton Rouge Advocate Food writer
March 11, 2004

I found the recipe for Irish Grinders just in time for St. Patrick's
Day Wednesday.

My family has always had corned beef for St. Paddy's Day, and this is a wonderful way to serve it.

The recipe is in the Better Homes and Garden's "All Time Favorites, Slow Cooker," a magazine collection of slow-cooking recipes.

Guaranteed to "Bring out the Irish in anyone," it's a tasty treat,
whether you're Irish or just celebrating the occasion. Enjoy.


Irish Grinders

1 (2- to 3-lb.) corned beef brisket with spice packet
1 cup water
1/3 cup Dijon-style mustard
2 tsps. prepared horseradish
4 cups coarsely shredded cabbage
8 Kaiser rolls, split and toasted
Dijon-style mustard

1. Trim fat from meat. If necessary, cut meat to fit into slow
cooker. Sprinkle spices from packet evenly over meat; rub in with
your fingers.

2. Place meat in a 3 1/2- or4-quart slow cooker. In a small bowl
combine water, the 1/3 cup mustard and horseradish. Pour mustard
mixture over meat. Top with cabbage.

3. Cover and cook on the Low-heat setting for 8-10 hours or on
High for 4-5 hours.

4. Transfer meat to a cutting board. Thinly slice meat across
the grain. Arrange slices on bottom of rolls.

5. Use a slotted spoon, to place some of the cooked cabbage on
top of the corned beef slices.

6. Spread more mustard on roll tops. Replace roll tops.

Serves 8.

-- "All Time Favorites, Slow Cooker" by Better Homes and Gardens


Source: Crockpot_Recipes Digest Number 1604
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