Corned Beef and Cabbage Recipe

Ingredients
<br>- 1 medium onion, cut into wedges
<br>- 4 medium potatoes, peeled and quartered
<br>- 1 pound baby carrots
<br>- 3 cups water
<br>- 3 garlic cloves, minced
<br>- 1 bay leaf
<br>- 2 tablespoons sugar
<br>- 2 tablespoons cider vinegar
<br>- 1/2 teaspoon pepper
<br>- 2 1/2 pounds corned beef brisket with spice packet, cut in half
<br>- 1 small head cabbage, cut into wedges
<br><p></p>Directions
<br>step 1: Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over the vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until the meat and vegetables are tender. Remove bay leaf before serving.
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Ingredients
- 1 medium onion, cut into wedges
- 4 medium potatoes, peeled and 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
- 2 1/2 pounds corned beef brisket with spice packet, cut in half
- 1 small head cabbage, cut into wedges

Directions
step 1: Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over the vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until the meat and vegetables are tender. Remove bay leaf before serving.

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