Corned Beef and Cabbage with Herb Buttered Potatoes

Total Time:
8 hr 10 min
10 min
8 hr

4 servings

  • Corned Beef:
  • 3 pounds corned beef brisket with spice packet
  • 2 carrots, cut into 2-inch pieces
  • 2 medium onions, chopped
  • 1 small head green cabbage, cored, roughly chopped
  • 2 cups apple juice
  • 1 cup water
  • Potatoes:
  • 1 1/2 pounds baby red potatoes, sliced in 1/2
  • 1/2 stick butter, softened
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped fresh parsley leaves
  • Salt and freshly ground black pepper
Watch how to make this recipe. For Corned Beef:
  • Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.

  • For potatoes:

  • Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.

  • Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

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    This recipe is featured in:

    St. Patrick's Day