Ready in 1 hour
The slow cooker is the perfect way to go for this traditional dish, since it must bubble away untended for hours, in any event. Be sure to serve with crusty bread, and Dijon mustard and horseradish on the side.
In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides. Cover and cook on the High heat setting 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 on top of the beef to keep it moist.
margaretemmonsbierstetel 1m ago
annasventora 2m agoTurned out great. Added carrots
mish210 2m ago
MorganRamirez 2y ago
ann.jacky 2y agoI made it today & both of us loved it. Had enough left over for another meal. I'll try re-heating it.
Duster77 2y agoThis corned beef was so tender and the flavor was wonderful! My corned beef did not have the spice pack so I added my own spices. Turned out great!
Thekidsmom1224 2y agoThis was very, very good. My corned beef piece was 2 lbs, but I followed the recipe as written (and included the spice packet that came with the meat). I didn't cook the cabbage with it as my family won't eat cabbage. I just cooked it separately for myself.
tchildum 2y agoEasy and delicious!!!
sarina_giorgio 2y agoI added two teaspoons apple cider vinegar and a 12 ounce bottle of Guinness with some whole cloves of garlic so tender and delicious and carrots and celery as well
AlpineYve 2y agoVery nice. Made it true to the recipe and it turned out tender and tasty. Thanks.