- 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.
Reviews for Tender Corned Beef 'n' Cabbage
"Connie, get the flat, not the point, and you'll get nicer slices, although this is about two years too late.I like the apple juice flavor, and found that if I cook it on low for a couple of hours less, it slices better. If I cook the 8-10 hours, it falls apart, but it's still delicious."
"Wonderful taste due to apple juice..husband was impressed!"
"I used the apple juice and also apple cider. Enough to cover the corned bveef. It turned out wonderful. It was so tender it just about fell apart."
"This recipe had good flavor but I would wait to add the cabbage next time until about an hour before serving. Cooking it all day in the slow cooker made it kind of mushy. I like mine cooked a little less. I also added peeled carrots and would add those later next time too."
"I missed St. Patrick's day so had to have this dish a little late, tried this recipe and was amazed how good it turned out for such an easy recipe. Thank you for this tasty recipe."