Slow Cooker
Corned Beef and Cabbage
A St. Patrick’s Day favorite, this dish features corned beef brisket, potatoes, carrots, and cabbage simmered in a seasoned broth until melt-in-your-mouth tender and perfectly infused with flavor.
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
- 2 1/2 pounds corned beef brisket with spice packet, cut in half
- 1 small head cabbage, cut into wedges
Directions:
- 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 the vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until the meat and vegetables are tender. Remove bay leaf before serving.