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



  • 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
  • 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.
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!

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