Recipes; Corned Beef And Cabbage - Rival Crock-Pot SCV551B-CN Owner's Manual

428-0887(04EFM1) V.qxd 10/23/04
THE RECIPES
The following recipes in the manual are designed for a 4 quart slow
cooker. Based on your model increase recipe by half. The recipes in this
book may be used, as printed, in the 4, 4
round Crock-Pot ® slow cookers. Of course, larger roasts may be cooked in
the 5 1 ⁄ , 6 and 6 1 ⁄ quart unit and tips for these larger units are noted when
2 2
applicable by the recipe.
POT ROAST OF BEEF
3 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 (3 to 4-lb.) boneless beef rump roast
Put vegetables in bottom of stoneware. Salt and pepper meat, then place
in pot on top of vegetables. Add liquid. Cover and cook on LOW 10 to 12
hours (HIGH: 5 to 6 hours).
HICKORY SMOKED BRISKET
1 (3 to 4-lb.) beef brisket
1 ⁄ cup liquid smoke
2
Place brisket on a large piece of aluminum foil. Sprinkle generously with
cup of liquid smoke and 1 ⁄ teaspoon each of celery salt, garlic salt and
2
onion powder. Wrap well and put into stoneware. Cover and cook on
LOW 10 to 12 hours (HIGH: 4 to 6 hours). Slice brisket into thin slices.
Serve warm with juices poured over each slice.
15:31 Page 12
1 ⁄ , 5, 5 1 ⁄ , 6 or 6 1 ⁄ quart oval or
2 2 2
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
2
1 ⁄ cup water or beef broth
2
⁄ teaspoon each celery salt,
1
2
garlic salt and onion powder
-E12-

CORNED BEEF AND CABBAGE

3 carrots, cut into thick slices
1 (3-lb.) corned beef brisket
2 medium onions, quartered
Put all ingredients, except cabbage wedges in stoneware in order listed.
Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours). Add
cabbage wedges to liquid, pushing down to moisten. Turn to HIGH and
cook and additional 2 to 3 hours. 5
2 (3 lbs. each) corned beef briskets if desired. Add listed amounts of
vegetables and cook as directed.
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about
1 to 1 1 ⁄ -lbs. each, cut 1 ⁄ -inch thick
2 4
1 tablespoon olive oil
1 medium onion, chopped
1 ⁄ cup chopped green bell pepper
2
1 ⁄ cup chopped red bell pepper
2
Rub both sides of meat with olive oil. Combine remaining ingredients
1 ⁄
4 except salsa in mixing bowl and blend well. Measure out about half of
vegetable mixture and set aside for later use. Spoon remaining vegetable
mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-
roll fashion. Tie with kitchen string. Place beef rolls in stoneware. Spoon
cup salsa evenly over beef rolls. Cover and cook on LOW for 8 to 10 hours
(HIGH: 4 to 5 hours). Meanwhile, stir
mixture. Cover and refrigerate. Spoon remaining
during last 15 minutes of cooking. Slice steaks into serving portions and
accompany with vegetable-salsa mixture.
THE RECIPES
1 cup water
⁄ to 1 small head cabbage, cut
1
2
into wedges
1 ⁄ - 6 1 ⁄ QUART UNITS: You may cook
2 2
2 tablespoons fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons lime juice
1 jalapeño pepper, seeded and minced
1 can (2-oz.) chopped green chilies
1 cup salsa or picante sauce, divided
1 ⁄ cup salsa into reserved vegetable
2
⁄ cup salsa over beef rolls
1
4
-E13-
1 ⁄
4