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Corned Beef and Cabbage

4 cups hot water
2 tbs cider vinegar
2 tbs sugar
1/2 tsp freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 (3 lb) corned beef round or brisket packaged with spices
8 small white potatoes, scrubbed and cut into quarters
1 head green cabbage, cored and cut into 10 wedges

In a 6 quart slow cooker, combine the water, vinegar, sugar, pepper, and onions, mixing well. Place the corned beef into the mixture. Scatter the potatoes over the top and around the sides. Cover and cook on high heat for 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on high 3 to 4 hours longer, or until the beef is tender.

To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned over the beef to keep it moist. Serves 6 to 8.

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