Description
This corned beef and cabbage recipe is quick and easy. A no-fuss meal, that’s great for St. Patrick’s Day or a weeknight family dinner.
Ingredients
- 1 onion, cut into wedges
- 4 potatoes, peeled and quartered
- 1 pound carrots, cut into large chunks
- 3 cups water
- 3 cloves garlic, minced
- 1 bay leaf
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- ½ teaspoon ground black pepper
- 1 (3 pound) corned beef brisket with spice packet, cut in half
- 1 small head cabbage, cut into wedges
Instructions
- Place onion
- potatoes
- and carrots in a 5-quart slow cooker. Combine water
- garlic
- bay leaf
- sugar
- vinegar
- and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
- Cover and cook on Low until meat and vegetables are tender
- 8 to 9 hours. Remove bay leaf before serving.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Servings: 6