HOW TO PRESERVE CANTALOUPE RECIPES

Steps:

• Thoroughly rinse your corned beef and set aside. Reserve the seasoning packet packaged with the meat.
• Start by cutting the red potatoes into into equal size pieces, about two inches. Peel the carrots and cut into about 2-3 inch pieces. Peel the onion then slice in half. Cut the onion into ½ inch slices.
• Add the potatoes, onion, carrots, and four minced garlic cloves to the slow cooker. Add the beef broth and Guinness, covering the vegetables.
• Place the corned beef, fat side up, on top of the vegetables, and sprinkle everything with the seasoning packet included in the package. Add enough water to nearly cover the brisket. Place the lid on your slow cooker and cook on high for three to four hours.
• Add the cabbage to the slow cooker after the meat and vegetables have cooked about two and a half hours.
• Check the internal temperature of the corned beef with an instant read thermometer after its cooked about three hours. You want the temperature to reach about 180ºF to ensure the connective tissue has broken down enough to yield a tender cut.
• Remove the corned beef to a cutting board and allow to rest for at least five minutes before slicing.
• Remove the vegetables from the slow cooker with a slotted spoon. Add them and the sliced corned beef to the platter to serve.

Steps:

• Thoroughly rinse your corned beef and set aside. Reserve the seasoning packet packaged with the meat.
• Start by cutting the red potatoes into into equal size pieces, about two inches. Peel the carrots and cut into about 2-3 inch pieces. Peel the onion then slice in half. Cut the onion into ½ inch slices.
• Add the potatoes, onion, carrots, and four minced garlic cloves to the slow cooker. Add the beef broth and Guinness, covering the vegetables.
• Place the corned beef, fat side up, on top of the vegetables, and sprinkle everything with the seasoning packet included in the package. Add enough water to nearly cover the brisket. Place the lid on your slow cooker and cook on high for three to four hours.
• Add the cabbage to the slow cooker after the meat and vegetables have cooked about two and a half hours.
• Check the internal temperature of the corned beef with an instant read thermometer after its cooked about three hours. You want the temperature to reach about 180ºF to ensure the connective tissue has broken down enough to yield a tender cut.
• Remove the corned beef to a cutting board and allow to rest for at least five minutes before slicing.
• Remove the vegetables from the slow cooker with a slotted spoon. Add them and the sliced corned beef to the platter to serve.