Corned Beef & Cabbage Slow Cooked

This slow-cooked corned beef and cabbage could not be simpler! Perfect for St. Patrick's Day or anytime you need a hearty meal.

Photo by Brenda B.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 2

    pounds small red potatoes

  • 1 1/2

    cups fresh baby carrots

  • 1

    medium onion, cut into 8 wedges

  • 1

    (2 to 2 1/2-pound) corned beef brisket with seasoning packet

  • 2

    cups apple juice

  • water

  • 8

    thin wedges cabbage

Directions

Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket. Cover; cook on low setting for 10 to 12 hours. About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.

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