CrockPot Easy Corned Beef and Cabbage
Ingredients
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
½ 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)
Directions
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.
