SLOW-COOKER CORNED BEEF & CABBAGE
Ingredients
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 lb. baby carrots
3 c. water
3 garlic cloves, minced
1 bay leaf
2 T. sugar
2 T. cider vinegar
1/2 t. pepper
1 corned beef brisket with spice packet (2-1/2 to
3 lbs.), cut in half
1 small head cabbage, cut into wedges
1. Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.
2. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.
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