I have some Irish ancestry, so I started a family tradition on St. Patrick's Day. I came up with my own recipe for the classic corned beef and cabbage. The meat is tender, and the apple juice gives it a mellow flavor.—Jo Ann Honey, Longmont, Colorado
- 1 large onion, cut into wedges
- 1 cup apple juice
- 1 bay leaf
- 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 in a 5-qt. slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf before serving. Yield: 6 servings.
Originally published as Corned Beef 'N' Cabbage in Taste of Home February/March 2005, p20
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