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Corned Beef and Cabbage Recipe

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This recipe for Corned Beef and Cabbage, by , 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!

Contributor:  
Contributor:  
Marti Kopacz

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
tsp. black pepper
1 corned beef brisket (2 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, 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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