Crockpot Corned Beef and Cabbage
(from SallyV’s recipe box)
The leftover corned beef makes excellent Reuben sandwiches.
Prep time: 15 minutes
Cook time: 480 minutes
Serves 4 people
Categories: Crockpot
Ingredients
- 4 C. water
- Spice packet packaged with meat
- 2 T. cider vinegar
- 2 T. sugar
- 1/2 t. freshly ground pepper
- 1 3-lb. corned beef brisket
- 2 medium onions cut into wedges OR
- 1 C. frozen pearl onions (optional)
- 8 small potatoes cut into quarters
- 4 carrots cut into chunks
- 1 head of green cabbage cut into wedges
Directions
-
In a 6-quart electric slow cooker, combine the water, spice packet, vinegar, sugar and pepper, mixing well. Place the corned beef in the mixture. Scatter the onions over the top.
-
Cover and cook on the low heat setting 4 hours. Remove the lid and scatter the potatoes, cabbage wedges and carrots over the top. Cover and continue cooking on low 3 to 4 hours longer or until the beef is tender.
-
Remove beef and let rest, covered, for 15 minutes. Slice beef and serve with the cabbage, onions, carrots and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.