Corned Beef & Cabbage Crock Pot Style

Hope you find your Pot O' Gold on St. Patricks Day! If not, I have a pot of gold you can make on your own. 


Really, you say! Well, it's a different kind of Pot. A Crock-Pot to be exact. See, you're already ahead, because everyone has a crock pot, right?


Well, of course they do. 


So let's get started! 


Corned Beef and Cabbage, Crock Pot Style


Prep Time: 15 min          Cook Time: 8 hours         Servings: approx. 6


Ingredients:
1 med. onion, cut into wedges
4 medium potatoes (peeled/quartered) or 1 1/2 lb. bag baby red potatoes, halved
1 lb. baby carrots (or regular carrots coarsely chopped)
3 c. water
3 garlic cloves minced
2 bay leafs
2 tbsp. sugar
2 tbsp. cider vinegar
1/2 tsp pepper
1 (3 lb.) corned beef brisket w/spice packet
1 small head of cabbage, cut into wedges

Directions:

1. Place the onion, potatoes & carrots in 5-qt. or larger slow cooker. 
2. Combine water, garlic, bay leaf, sugar, vinegar, pepper & spice packet;l pour over vegetables. 
3. Place brisket on top of vegetables, cover & cook on low for 8-9 hours or until meat & vegetables are tender. NOTE: half way through cooking time, place cabbage wedges in crock pot. 
4. Remove bay leafs before serving. 

Serving suggestion: 
Serve with Dijon mustard, creamy Horseradish sauce, crusty bread or piping hot cornbread. Enjoy!