Description:

If you have a large crockpot, this is the easiest, foolproof way to make corned beef and cabbage.

Source:

Margaret

Serves/Makes:6

Ingredients

• 8 small red skinned potatoes, quartered
• 1 3 lb (1.4 kg). corned beef brisket
• 8 whole black peppercorns
• 2 bay leaves
• 1 onion, cut into wedges
• 1 head cabbage, cored and cut into 8 wedges

Preparation

• In a 6 quarts (5675 ml) crockpot, place the potatoes on the bottom.
• Top with the corned beef, including any juices in the package.
• Scatter on the onions, peppercorns and bay leaves.
• Add water to cover.
• Cover and cook on low 6 hours.
• Add the cabbage wedges and continue cooking until the meat is cooked and vegetables are tender, an additional 2 to 3 hours.
• Slice the meat and serve with the vegetables, drizzling some of the juices over all.

Comments

I found this recipe on the internet and haven't had the opportunity to try it yet but it sure sounds good. I hope you'll enjoy it.

Careful on cooking the cabbage as long as suggested!