Print Recipe

Corned Beef and Cabbage

Course: Main Course

Ingredients

  • 3 carrots cut into thick slices
  • 1 cup water
  • 1 3 lbs. corned beef brisket
  • ½ to 1 small head cabbage cut into wedges
  • 2 medium onions quartered

Instructions

  • Put all ingredients except cabbage wedges in stoneware in order listed.
  • Cover and cook on LOW 10 to 12 hours (HIGH: 5 to 6 hours).
  • Add cabbage wedges to liquid, pushing down to moisten.
  • Turn to HIGH and cook and additional 2 to 3 hours
  • 5½ - 6½ QUART UNITS: You may cook 2 (3 lbs each) corned beef briskets if desired.
  • Add listed amounts of vegetables and cook as directed.

Notes

The following recipes are designed for a 4 quart slow cooker. Based on your model increase recipe by half. This recipes may be used, as printed, in the 4, 4½, 5, 5½, 6 or 6½ quart oval or round Crock-Pot® slow cookers Of course, larger roasts may be cooked in the 5½, 6 and 6½ quart unit and tips for these larger units are noted when applicable by the recipe.
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