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Corned Beef and Cabbage Recipe

Corned Beef and Cabbage Recipe
"I first tried this fuss-free way to cook traditional corned beef and
cabbage for St. Patrick's Day a few years ago. Now it's a regular in my menu
planning. This is terrific with Dijon mustard and crusty bread."-Karen
Waters, Laurel, Maryland
6-8 Servings
Prep: 15 min.
Cook: 8 hours
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges
Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine the
water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice
packet; pour over vegetables. Top with brisket and cabbage.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Discard bay leaf before serving. Yield: 6-8 servings.

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