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Corned Beef and Cabbage
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1 medium onion, cut into wedges
4 large red potatoes, 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 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine the 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. Discard bay leaf before serving.
Yield: 6-8 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |