Corned Beef And Cabbage


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Corned Beef And Cabbage
1 (3 to 4 pound) corned beef brisket (not in a brine), cut into 6 to 8 pieces
3/4 to 1 1/4 cups water
5 to 6 carrots, cut into 2 to 3 inch pieces
3 medium-sized onions, quartered
Salt and pepper
Half to a whole head of cabbage, cut into wedges
Place corned beef in 5 to 6 quart slow cooker. Add water. Place carrots and onions around the meat if possible, pushing the vegetables in so they are at least partly covered by the water. Sprinkle salt and pepper over all. Cover and cook on low for 4 to 5 hours, or on high for 2 1/2 to 3 hours. Add cabbage to cooker, pushing down into liquid to moisten. Turn to high and cook and additional 1 1/2 to 2 hours, or until vegetables and meat are tender but not over-cooked.
You can prepare cabbage separately in a large soup pot. Place wedges in kettle and add 1 cup broth from cooker. Cook for 20 to 30 minutes, covered, or until just-tender. Stir into corned beef and vegetables right before serving.
Add 3 medium-sized potatoes, peeled or unpeeled, cut into chunks when adding carrots and onions.
Makes 6 servings.
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