Prairie Fox Survival



Thermal Cooking
Corned Beef & Cabbage
A great meal in 4-5 hours. What is even better it doesn't heat up the house in the summer and it doesn't require a lot of electricity or any fuels.


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Thermal Cooking

 


The piece of brisket on the right is a little darker. We had lots of cabbage left over so we opened a jar of brisket we canned last year.

 

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I cut the corned beef into serving sized chunks, added the seasoning packet that came with it.
I then filled the large inner pot 80% full with water and boiled (hard boil) it on the stove for about 15 minutes. Put the lid on the pot before inserting it in the outer thermal pot and just left it for 4 hours.

After 4 hours I opened the cooker and checked the meat, it was very tender. Then added the cabbage and returned the pot to the stove and brought it to a hard boil for 10 minutes put the cover on and placed back in the thermal pot for another hour.

Enjoy!

We trim as much fat off as we can before thermal cooking corned beef brisket.