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Corned Beef and Cabbage in a Slow Cooker

Celebrate St. Patrick’s Day with traditional corned beef and cabbage. Corned beef needs long, slow cooking for tenderness, but it's easy work with a slow cooker. In the morning, put everything in the pot, and you'll come home to a delicious, hot meal. Readily available in most supermarkets, corned beef is beef brisket that has been cured in a seasoned brine.

Corned Beef and Cabbage in a Slow Cooker

Preparation time: 20 minutes

Cooking time: Low 6 to 7 hours

Yield: 8 servings

4 large all-purpose potatoes, peeled and cut into 1/2-inch-thick slices

2 carrots, scraped and sliced thin

3- to 4-pound thin-cut corned beef brisket

1 head of green cabbage (2 pounds), cut into 8 wedges

1 tablespoon whole black peppercorns

1 bay leaf

1-1/2 cups water

  1. Lightly spray a 6-quart slow cooker with vegetable oil cooking spray.

  2. Layer the potato slices on the bottom of the slow cooker along with the carrots. Place the corned beef on top of the vegetables. Position the cabbage alongside the meat. Add the peppercorns, bay leaf, and water.

  3. Cover and cook on low for 6 to 7 hours, or until the meat and vegetables are fork-tender.

  4. Remove the meat and let it sit, covered, 15 minutes before slicing against the grain.

Save any leftover corned beef for great sandwiches or chop it up and combine with potatoes and onions for hash.

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