What you need:

  • 3-4 lb corned beef brisket (with spice pack)
  • 4 large carrots, sliced in 2 inch pieces
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 small head of cabbage cut in wedges
  • 3 T cider vinegar
  • 2 T brown sugar
  • 11/2 c water

What you do:

  • Add carrots, celery, onions and water to a 6 quart crock-pot.  
    Place brisket on top of vegetables.  In a small bowl, combine
    spice pack, brown sugar and cider vinegar.  Pour mixture over
    corned beef.  Place cabbage on top of corned beef.  Cook,
    covered, for 8 - 10 hours on low.  Serve with rye bread and
    butter.
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