Ethel's Corned Beef & Cabbage

1 (2 1/2 to 3 1/2 pound) brisket

3 cups sweet red wine

1 whole onion, quartered

1 teaspoon whole cloves

1 tablespoon powdered mustard

1 tablespoon garlic powder

1/2 cup cider vinegar

1 teaspoon salt

1 teaspoon ground nutmeg

1 tablespoon whole peppercorns

1 teaspoon ginger powder



Wash brisket in cold water. Cut in half. Put meat (fat side up) and all other ingredients in slow cooker (crockpot) on the highest temperature. (I tie the cloves and peppercorns in a piece of cheesecloth and take out right before serving) Add just enough water to cover meat. Cook on high for at least five hours. Add a whole cabbage, quartered and a few whole carrots the last hour. The juice makes a wonderful sauce for dipping or a tasty gravy. Strain sauce before serving.



If you don't want to take time to put the whole cloves and peppercorns in cheesecloth, use 1 teaspoon ground black pepper and 1/2 teaspoon ground cloves. Stir in with the rest of the seasonings. The whole cloves just give a more suble flavor.  



Ethel Woolfenden lived for over 60 years in Paducah. She was especially known for two things, her love and knowledge of birds and her absolutely delish corned beef. This is her recipe. Left-overs make tasty sandwiches.  



This recipe is shared March 16-20, 2015

on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,

AM 1450 WDXR, and AM 1320 WNGO.

Ro's recipes are sponsored by Banks Market

on Lone Oak Road in Paducah, KY.

Check out more recipes online at: www.banksmarket.com