Thursday, March 19, 2009

Corned Beef and Cabbage

So I'm figuring that everyone has a recipe for this, but I thought it might be nice to have on the blog in case you can't find your recipe or are looking for something different. I got this recipe from a Taste of Home magazine last year.

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 of sugar
2 tablespoons of 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 of cabbage, cut into wedges

  1. Places onion, potatoes and carrots in a 5-qt. slow cooker.
  2. Combine the water, garlic, bay leaf, sugar, vinegar, pepper, and contents of spice packet; pour over vegetables.
  3. Top with brisket and cabbage.
  4. Cover and cook on low from 8-9 hours or until meat and vegetable are tender. Remove bay leaf before serving.
6-8 servings

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