Ingredients

The following ingredients have 4 Servings
  • 1 large Yellow Onion (peeled and cut into large wedges)
  • 4 medium Potatoes (peeled and cut into quarters)
  • 1 pound Baby Carrots
  • 3 cups Water
  • 3 cloves Garlic (minced)
  • 1 whole Bay Leaf
  • 2 tablespoons Granulated Sugar
  • 2 tablespoons Apple Cider Vinegar
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 3 pounds Corned Beef Brisket (with spice packet; cut into half to fit in slow cooker if needed)
  • 1 head Fresh Cabbage (cut into wedges, 2 to 3 pounds)

Instruction

  • Place the onion, potatoes and carrots in a 5 to 7 quart slow cooker
  • In a small bowl combine the water, garlic, bay leaf, sugar, vinegar, pepper and the contents of the spice packet that came with your corned beef and pour over the vegetables.
  • Top the vegetables with the corned beef brisket and then the cabbage.
  • Cover and cook on LOW for 8 to 9 hours or until the meat and vegetables are tender.
  • Remove bay leaf before serving.