Easy Corned Beef and Cabbage |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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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 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:
1. 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.
2. 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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