Crock Pot Corned Beef & Cabbage |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 7 |
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Leftover corned beef makes great sandwiches-Rueben's are good. Ingredients:
4 cups hot water |
2 tablespoons apple cider vinegar |
2 tablespoons sugar |
3/4 teaspoon fresh ground black pepper |
1 large onion, cut into wedges |
3 -3 1/2 lbs corned beef brisket, with spice packet partially frozen |
1 (20 ounce) package baby carrots |
1 head cabbage, cut into about 10 wedges (1 1/2 lbs) |
15 -30 ounces canned whole potatoes, drained |
Directions:
1. In a 6 quart crock pot, combine water, vinegar, sugar, pepper and onions.
2. Place corned beef in mixture.
3. Cook, covered on HIGH for about 4-4 1/2 hours.
4. Remove lid and scatter around the carrots and cabbage wedges.
5. Cover again and continue cooking on HIGH 3 to 4 hrs longer or until beef is tender.
6. Add drained potatoes about 20-25 minutes before serving (just to heat through).
7. Serve beef, sliced with cabbage and veggies.
8. Add a little cooking juices on top of the beef slices to keep it moist.
9. Serve with Dijon mustard or horseradish and some crusty bread.
10. Serves about 6-7 people.
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