Corned Beef & Cabbage with Herb Buttered Potatoes

By á-44783

Ingredients

• Corned Beef:
• 3 lbs. corned beef brisket with spice packet
• 2 carrots, cut into 2-inch pieces
• 2 medium onions, chopped
• 1 small head green cabbage, cored, roughly chopped
• 2 c. apple juice
• 1 c. water
• Potatoes:
• 1 1/2 lb. baby red potatoes, sliced in 1/2
• 1/2 stick butter, softened
• 1 tbsp. chopped garlic
• 2 tbsp. chopped fresh parsley leaves
• Salt & freshly ground black pepper

Preparation

Step 1

Corned Beef:
Put carrots and onions on the bottom of slow cooker, put corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 c. water along with the contents of the spice packet. Cook on low 6-8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.

Potatoes:
Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12-15 minutes. Drain and return them to the pot.

Add butter, garlic, parsley, and salt and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.