Easy Corned Beef & Cabbage
A traditional corned beef brisket slow-cooked with potatoes, carrots, and cabbage, seasoned with a spice packet, vine... A traditional corned beef brisket slow-cooked with potatoes, carrots, and cabbage, seasoned with a spice packet, vinegar, and Dijon mustard.
Ingredients
- 1 medium onion
- 4 large red potatoes
- 1 lb baby carrots
- 3 cups cups water
- 3 garlic cloves
- 1 bay leaf
- 2 tbsp sugar
- 2 tbsp cider vinegar
- 1/2 tsp pepper
- 2 1/2 lbs corned beef brisket with spice packet
- 1 small head cabbage
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Directions
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1
Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker.
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2
Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.
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3
Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.
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4
Before slicing corned beef for any larger roast, it's best to let it rest for 10-15 minutes so you don't lose the juices that keep it from drying out.
More Details
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