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Corned beef and cabbage

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Rate this recipe 4.4/5 (10 Votes)

Ingredients

  • 6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
  • 3 medium carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 1 corned beef brisket, about 3 pounds
  • 1 cabbage, about 2 pounds
  • 1/2 teaspoon black pepper
  • 1 1/2 cups water

Details

Adapted from allrecipes.com

Preparation

Step 1

• Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots.
• Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water.
• Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.
• Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.
• Serves 8.

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