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CROCKPOT: Corned Beef & Cabbage




Source of Recipe


Lynda


List of Ingredients




4 cups hot water
2 tablespoons apple cider vinegar
2 tablespoons sugar
3/4 teaspoon freshly ground black pepper
1 large onion, cut into wedges
3 pounds corned beef brisket (3-3 1/2 lb) with spice packet, partially frozen
1 bag Baby carrots, or whole cuts peeled and cut
1 head cabbage (1 1/2 lbs) cut into wedges (about 10)
2 cans canned potatoes (1 to 2 cans) whole potatoes, drained *see note

Recipe



In a 6 quart crockpot, combine water, vinegar,, sugar, pepper and onions. Place corned beef in mixture. Cook, covered on HIGH for about 4 to 4 1/2 hrs. Remove lid and scatter around the carrots and cabbage wedges. Cover again & continue cooking on HIGH 3 to 4 hrs longer or until beef is tender. (I'd check at 2 1/2 hrs if a newer crockpot is being used) Add drained potatoes about 20-20 minutes before serving (just to heat through). Serve beef, sliced with cabbage and veggies. Add a little cooking juices on top of the beef slices to keep it moist. Serve with Dijon mustard or horseradish and some crusty bread. Serves about 6-7 people. Leftover beef makes great sandwiches (Rueben's are wonderful!)


Notes:
*I also use Melissa’s Baby Dutch Yellow Potatoes - when using those add when you add the baby carrots.

To see the potatoes go to: http://www.melissas.com/catalog/index.cfm?info=Yes&Cat_ID=52&Sub_Cat_ID=57&Cat_Name=Potatoes&Sub_Cat_Name=Products&product_ID=409