Linda's Crock-pot London Boil

1 beef brisket (pickled or brined)
1/3 of a medium head of cabbage, cut into wedges.
3 medium potatoes, peeled and cut in half.
2 medium carrots, peeled and cut into chunks.
1 large onion, peeled and cut into chunks.
1 medium stalk celery, cut into chunks.
1/4 of a large turnip, peeled and cut into large chunks.
4 cloves garlic, chopped.
1 tablespoon mustard seed.
1/4 teaspoon ground cloves or 4-5 whole cloves.
1/2 teaspoon dill seed.
4-5 whole pepper corns, or 1/2 teaspoon ground pepper.
1 teaspoon crumbled bay leaf.
1/2 teaspoon celery seed.
1/2 teaspoon coriander seed.

For longer cooking, cook on low for 7-8 hours.

1) In a large crock-pot, place on the bottom, the cabbage wedges, potatoes, carrots, onion, turnip, and celery.
2) Place the cured / pickled beef brisket on top of the vegetables.
3) In a small bowl, mix all the spices and the garlic. Sprinkle everything in the crock-pot with the mixture. Pour about 4-5 cups of water over everything, cover, and cook on high for about 5 hours.


Serving Size: 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user TESTYCATLADYP.