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Corned Beef & Cabbage Slow Cooked

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

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Rate this recipe 4.6/5 (27 Votes)

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

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

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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