Corned Beef & Cabbage-For Slow-Cooker

'This is from the cookbook, 'The Best Slow Cooker Cookbook Ever'. I cooked it for dinner today. This recipe is for a 6 quart slow cooker; mine is 4 quart so I cut my corned beef in half (froze the other half for later) and used 1/2 the ingredients called for.

4 cups hot water
2 tbsp cider vinegar
2 tbsp sugar
1 large onion, cut into wedges
1 3-4 lb corned beef or brisket packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head green cabbage (about 1 1/2 lbs), cored and cut into 10 wedges

In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper & onions, mixing well

Place the corned beef in the mixture (if corned beef came with spice packet, sprinkle over top)

Scatter potatoes over the top and along the sides

Cover and cook on high heat setting for 4 hours

Remove the lid and scatter the cabbage wedges over the top

Cover & continue cooking on high for 3 or 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 on top of the beef to keep it moist

Note: I put the liquids, onion & corned beef in and turned in on 'low' for all night. In morning, added potatoes & cabbage and finished cooking

Recipe submitted by ~Donna~ V on 11/30/97

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