Raschell Rule

Slow Cooker Corned Beef and Cabbage Recipe

Allowing beef brisket to slow cook gives it the time it needs to absorb the flavors of the broth and vegetables in this Slow Cooker Corned Beef and Cabbage Recipe

Print Recipe

Serves: 6
Prep time: 30 minutes
Cook time: 6-7 hours

Ingredients:

4 ½ pound corned beef brisket
¼ stick homemade unsalted butter, softened
2 cups homemade beef broth
2 medium onions, quartered
3 tablespoons vinegar
3 tablespoons white sugar
5 carrots, peeled and julienned
1 large head of cabbage, cut into wedges
10 small red potatoes

Directions:

1. Pour the broth, vinegar and sugar into a bowl. Next, place the brisket in the fluid and spread the butter over the top of the meat that is not in the fluid. Top with the quartered onions. Season with pepper.

2. Cover and cook on low for 10-12 hours or on high for 6-7 hours, or until the meat falls apart.

3. Add the vegetables during the last hour or two of cooking. Slice the meat across the grain.

For more cabbage recipes, visit MissHomemade.com.

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