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
Details
Preparation time 10mins
Cooking time 490mins
Adapted from foodnetwork.com
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.
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