Adapted from Familyfun.com
- 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 (approx. 3-pound) corned beef brisket, packaged with spices
- 8 small yellow or white potatoes, scrubbed and cut into quarters
- 3 large carrots, peeled and cut into thickish slices
- 1 small head of green cabbage, cored and cut into 10 wedges
In a 6-quart electric slow cooked, combine the water, vinegar, sugar, pepper, onions, and contents of seasoning packet that came with the corned beef, mixing well. Place the corned beef in the mixture. Scatter potatoes and carrots over the top and along 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, cut the beef into slices and serve with the vegetables with some of the cooking liquid spooned on top.
Makes 6 to 8 servings.
Rehfwitz Recipes 