Growing up I remember eating Corned Beef and Cabbage, which is a common thing to eat in the South. I was not a big fan of the cabbage, but loved the corn beef. Corned beef needs to be cooked low and slow for it to absorb all the different combination of ingredients that make corned beef taste so yummy. Cooking it low and slow also allows it to get extremely tender, which makes it a perfect thing to put in the crock-pot. I often talk about one benefit of cooking in a crock-pot is the tantalizing smell that penetrates the entire house. This is especially true when cooking the corned beef. Fresh corned beef on a Reuben sandwich is extremely tasty. After making Corned Beef, I not only make Reuben sandwiches, but also Corned Beef Hash. Since Corned Beef Hash is one of my husband’s favorite foods, he was so excited to eat this.
Crock-Pot Corned Beef Sandwiches & Hash recipe
Slice the corn beef or cook it until it shreds apart like in the Hash pictures.
Crock-Pot Corned Beef (Revised from page 28 of Fix-It and Forget-It Cookbook)
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