Corned Beef and Cabbage
By janetmani1
"'I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago,' reports Karen Waters of Laurel, Maryland. 'Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread.'"
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 medium onion, cut into wedges
- 4 medium potatoes, peeled and quartered
- 1 pound baby carrots
- 3 cups water
- 3 garlic cloves, minced
- 1 bay leaf
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon pepper
- 1 (3 pound) corned beef brisket with
- spice packet, cut in half
- 1 small head cabbage, cut into wedges
Details
Preparation
Step 1
1. Place the onion, potatoes and carrots in a 5-qt. 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 vegetables are tender. Remove bay leaf before serving.
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