Hickory Smoked Brisket; Corned Beef And Cabbage; Fajita Steak Rolls - Crock-Pot 3730 Owner's Manual

HICKORY SMOKED BRISKET

1 (3 to 4 pound) beef brisket
⁄ teaspoon each celery salt, garlic salt and onion powder
1
2
Place brisket on a large piece of aluminum foil. Sprinkle generously with
liquid smoke and 1
well and put into stoneware. Cover and cook on LOW 8–12 hours (HIGH: 4–6
hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.
Makes 12 to 14 servings.

CORNED BEEF AND CABBAGE

3 carrots, cut into thick slices
2 medium onions, quartered
⁄ to 1 small head cabbage, cut into wedges
1
2
Put all ingredients, except cabbage wedges in slow cooker in order listed.
Cover and cook on LOW 8–10 hours (HIGH: 5–6 hours). Add cabbage wedges to
liquid, pushing down to moisten. Turn to HIGH and cook and additional 2–3 hours.
Makes 12 to 14 servings.

FAJITA STEAK ROLLS

2 beef top round or flank steaks, about 1 to 1
1 tablespoon olive oil
1 ⁄ cup green bell pepper, chopped
2
2 tablespoons fresh cilantro, minced
2 tablespoons lime juice
1 can (2 ounces) green chilies, chopped
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about
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 Crock-Pot ® . Spoon
LOW for 8–10 hours (HIGH: 4–5 hours). Meanwhile, stir
vegetable mixture. Cover and refrigerate. Spoon remaining
rolls during last 15 minutes of cooking. Slice steaks into serving portions and accom-
pany with vegetable-salsa mixture. Makes 8 servings.
⁄ teaspoon each of celery salt, garlic salt and onion powder. Wrap
2
1 ⁄ cup salsa evenly over beef rolls. Cover and cook on
4
⁄ cup liquid smoke
1
2
1 (3 pound) corned beef brisket
1 cup water
⁄ pound each, cut
1
4
1 medium onion, chopped
1 ⁄ cup red bell pepper, chopped
2
2 cloves garlic, minced
1 jalepeno pepper, seeded and minced
1 cup salsa or picante sauce, divided
1 ⁄ of vegetable mixture and set
2
⁄ cup salsa into reserved
1
4
-8-
⁄ cup of
1
4
⁄ " thick
1
4
1 ⁄ cup salsa over beef
4