Slow-Cooker Corned Beef and Cabbage

By pmfox

From The Best Slow Cooker Cookbook Ever by Natalie Haughton

Ingredients

• 4 cups hot water
• 2 TBSP cider vinegar
• 2 TBSP sugar
• 1/2 tsp pepper, freshly ground
• 1 large onion, cut into wedges
• 1 (3 lb) corned beef round, or brisket packed with spices
• 8 small white or yellow potatoes, cut into quarters
• 1 head of green cabbage (1 1/2 lb), cored and cut into 10 wedges.

Details

Servings 6

Preparation

Step 1

In 6 qt electric slow cooker, combine water, vinegar, sugar, pepper, and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.

Cover and cook on the high heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue on High 3 to 4 hours longer, or until the beef is tender. To serve, carve beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.