Slow Cooker Corned Beef and Cabbage

4 cups hot water
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 (3 lb) corned beef round or brisket packaged with spices
8 small white potatoes, scrubbed and cut into quarters
1 head green cabbage, cored and cut into 10 wedges

In a 6 quart crock pot, combine the water, vinegar, sugar, pepper, and
onions, mixing well. Place the corned beef into the mixture. Scatter the
potatoes over the top and around the sides. Cover and cook on high
heat for 4 hours. Remove the lid and scatter the cabbage wedges over
the top. Cover and continue cooking on high 3 to 4 hours longer, or until
the beef is tender. To serve, carve the beef into slices and serve with the
cabbage and potatoes, with some of the cooking liquid spooned over
the beef to keep it moist. Serves 6 to 8

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