Easy Corned Beef and Cabbage Recipe

Easy Corned Beef and Cabbage Recipe photo by Taste of Home

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"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, Maryland

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Easy Corned Beef and Cabbage Recipe

Prep: 15 min. Cook: 8 hours

Yield: 6-8 Servings

15 480 495

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.

Originally published as Corned Beef and Cabbage in Quick Cooking March/April 1999, p35