Photo: Corned Beef and Cabbage with Herb Buttered Potatoes Recipe
Ingredients
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
Directions
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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By Cynthia in LA
Los Angele, 43
on April 03, 2013
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This was a quick, easy recipe that turned out very tasty. My husband and I really enjoyed it!
By genbooks_5200752
Whittier, CA
on March 24, 2013
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Well, I tried this recipe and am glad I didn't make it for company, just myself. I didn't fix the potatoes but put the corned beef and veggies in the slow cooker expecting it to be finished in 8 hours on low. It was finally cooked after 11 hours! The corned beef was good but the cabbage disintegrated completely.
By pikelhed1
on March 20, 2013
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The only flaw in the concept I found was 8 hours on low doesn't get the CB to a flaky state. I needed to cut it up and put on high for another hour to get to a servable state.
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