CORNED BEEF AND CABBAGE RECIPE

INGREDIENTS

• 1 onion, cut into wedges
• 4 potatoes, peeled and quartered
• 1 pound carrots, cut into large chunks
• 3 cups water
• 3 cloves garlic, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon ground black pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

 

DIRECTION

• Put onion, potatoes, and carrots in a 5-quart slow cooker.
• Mix water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl and pour over the vegetables.
• Top with brisket and cabbage.
• Cover it with the lid and cook on low heat until meat and vegetables are tender, which may take about 8 to 9 hours.
• Get rid of bay leaf before serving.