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Crock Pot Corned Beef and Cabbage
| Crock Pot Corned Beef and Cabbage | Print |
Recipe By: Alice Morrow
Crock Pot Corned Beef and Cabbage
Ingredients
- 3 lbs. corned beef brisket with spice packet
- 3 carrots, cut into bite sized pieces
- 2 Vidalia onions, chopped
- 1 small head green cabbage, cored, with rough chop
- 2 c. apple juice
- 1 c. water
- Kosher salt/black pepper
- 1 lb. red or Yukon gold potatoes, sliced
- ½ stick butter, softened
- 2 T. minced garlic
- ¼ c. chopped fresh parsley
Instructions
- Put carrots and onions in bottom of crock pot.
- Place corned beef on top.
- Place chopped cabbage around beef.
- Add apple juice and 1 c. water with the spice packet.
- Cook on LOW for 6-8 hours until tender.
- Remove the beef and veggies to a platter and keep warm.
- Place potatoes in large pot of salted water and bring to a boil. Cook until tender but not mushy. Drain and return to pot.
- Add butter, garlic, parsley and season to taste. Gently mix so that all the potatoes are coated.
- Transfer to serving bowl and serve with the corned beef and veggies.
Notes
*****Leftovers make great sandwiches.
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