Easy Corned Beef and Cabbage
"I first tried this fuss-free way to cook traditional corned beef and cabbage for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread."—Karen Waters, Laurel, Maryland6-8 ServingsPrep: 15 min. Cook: 8 hours
Ingredients
- 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
Directions
- 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.