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Crock-Pot Corned Beef and Cabbage


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Rate this recipe 4/5 (2 Votes)


  • 1 Medium Onion, Cut Into Wedges
  • 4 Medium Potatoes, Peeled & Quartered
  • 1 Lb. Baby Carrots
  • 3 Cups Water
  • 3 Garlic Cloves, Minced
  • 1 Bay Leaf
  • 2 Tablespoons Sugar
  • 2 Tablespoons Cider Vinegar
  • 1/2 Teaspoon Pepper
  • 1 Corned Beef Brisket With Spice Packet (3 Lbs.), Cut In Half
  • 1 Small Head Cabbage, Cut Into Wedges
  •


Preparation time 30mins


Step 1

Place the onion, potatoes and carrots in a 5 to 7 quart slow cooker.
Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables.
Top with brisket and cabbage.
Cover and cook on low for 8 – 9 hours or until meat and veggies are tender.
Remove bay leaf before serving.

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