Slow Cooked Corned Beef and Cabbage

 Slow Cooked Corned Beef and Cabbage

Every year I make this recipe for St. Patrick’s day  and I always wonder why I only make it once a year!  I make it exactly like my Mom used to make it except instead of putting it into that big old dutch oven I use my CrockPot.  The meat comes out so moist and tender you can cut it with a fork and the veggies are full of rich flavor. You'll find yourself going back for more!  But save some for that wonderful corned beef on rye or that Reuben the next day!  This is a keeper my friends! 

Slow Cooked Corned Beef and Cabbage

1 (3-4 pound) flat cut corned beef brisket (with seasoning pack)

2 cups mini carrots 

1-2 pounds of small red potatoes

2 bay leaves

2 cups apple juice

1 green cabbage head, cut into wedges

3-4 cups water or just enough to cover meat.

2 tablespoons sugar

Place a few of your larger potatoes and some carrots in the bottom of the CrockPot to act as a base so the meat doesn't sit on the bottom.  Lay your brisket fat side up on top of the potatoes and carrots and scatter the remaining potatoes and carrots all around the meat.

Mix your apple juice and sugar and pour on and all around meat.  Next add the water just to cover the meat. Add the seasoning packet and the bay leaves.  Then set the slow cooker on low for a full 8 hours.

Finally, remove the lid after 8 hours and add cabbage wedges all over the top of the brisket. Put the lid back on and cook on low for an additional 2 hours. Thinly slice the corned beef against the grain and lay on platter with your vegetables. Ladle some of the broth from your slow cooker over everything and serve! 

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