I normally boil my corned beef and cabbage, but yesterday we were going to be out for the afternoon so after a quick google search of slow cooker recipes I decided to try this one.
It was amazing. And truly a one pot meal.
The corned beef was incredibly tender, which meant the girls gobbled it up. The potatoes were a little soft, but very flavorful. I would highly recommend it to anyone who happens to be looking for a corned beef and cabbage recipe on the day after St. Patty's day.
5 pound corned beef brisket
5 medium potatoes, peeled
1/2 teaspoon pepper
2 medium onions, peeled
3 tablespoons vinegar
3 tablespoons sugar
2 cups water
1 head of cabbage, chopped into quarters
Place the potatoes in the bottom of the pot and top them with the meat and the onions. Pour the remaining ingredients, with the exception of the cabbage, over the top.
Cook on low for 8-10 hours or on high 6 -7 hours.
Remove the meat and potatoes and cover to keep warm. Place the cabbage in the pot with all the juices from the meat and cook on high until softened, about 20 minutes.
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