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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium onions, cut into wedges
1 lb. small red potatoes, cut in half
1 lb. fresh baby carrots
3 c. water
3 cloves garlic, minced
1 bay leaf
2 T. sugar
2 T. cider vinegar
½ tsp. black pepper
1 corned beef brisket (2½ to 3 lbs.) with spice packet, rinsed well and patted dry
1 small head of cabbage, cut into wedges
Directions:
Directions:
1. Place the onions, potatoes, and carrots in the bottom of a slow cooker.
2. Combine water, garlic, bay leaf, sugar, vinegar, pepper, and contents of the spice packet and pour over the vegetables.
3. Add brisket with fat cap facing up. Place cabbage on top of brisket.
4. Cook on low for 8 hours or high for 4 hours.
5. Remove brisket, tent with foil to keep warm and let rest 15 minutes before slicing.
6. Slice and serve with vegetables.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins prep plus cooking time
Personal Notes:
Personal Notes:
Use an electric knife to slice across the grain.

 

 

 

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