Crockpot Corned Beef and Cabbage Ingredients:
1 corned beef brisket, about 3 pounds
4 to 6 medium potatoes, peeled and cut into thick slices
4 medium carrots, sliced
1 medium onion, quartered
2 cloves garlic, minced
1 cabbage, about 2 lbs. (sliced into 8 wedges)
2 Tbsp. Apple Cider Vinegar
2 Tbsp. sugar (white or brown)
1/2 teaspoon black pepper
salt to taste (optional)
1 1/2 cups water
Thoroughly wash corned beef. Lightly butter or spray a 5 to 6-quart crockpot. Layer potato slices over bottom with carrots, onion, and garlic. Add sugar and vinegar. If you have the seasoning packet that came with your corned beef open it and sprinkle it on top of veggies too. Add water. Place corned beef on vegetables. Arrange cabbage slices around and on top of meat. Sprinkle with the salt and pepper. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.
Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.
* We ate spicy brown mustard with our corned beef.
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