Slow Cooker Corned Beef

This recipe calls for a large crock pot. When I am making this for a large crowd, I don’t put the potatoes and cabbage in the crock pot. Instead I use them to make colcannon (see recipe). Don’t wait for St. Patrick’s Day to make this. Just wait for corned beef to go on sale.

Slow Cooker Corned Beef & Cabbage

4 cups water

3 Tbsp. cider vinegar

2 Tbsp. sugar

1/2 tsp. black pepper

1 onion cut into wedges

2-1/4 lbs. whole corned beef brisket

8 small potatoes, scrubbed and quartered

1 head green cabbage, cored and cut into wedges

Combine first 5 ingredients in an electric slow cooker on high
heat.
Mix thoroughly.
Add meat and potatoes.
Cover and cook 4 hours.
Remove lid and add cabbage wedges.
Cover and cook another 3-4 hours, or until meat is tender.
Carve beef into slices and serve with cabbage, potatoes and sauce.

Make it a meal: Serve with colcannon or all by itself.

Wine: Pinot Blanc