Apple Corned Beef Brisket for the Slow Cooker
photo by A Good Thing
- Ready In:
- 8hrs 10mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 8 small red potatoes, quartered
- 1 large onion, peeled and cut into wedges
- 1 apple, peeled, cored and finely diced
- 3 -4 lbs corned beef brisket
- 1⁄2 head cabbage, cut into chunks
- 4 cups apple cider
- 3⁄4 cup packed brown sugar
- 2 tablespoons Dijon mustard
- 1⁄4 - 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon black pepper
directions
- Place red potatoes, onion, and apple in a large slow cooker.
- Top with corned beef brisket.
- Place cabbage over top.
- In a small bowl, whisk together cider, brown sugar, mustard, cloves and pepper; pour into slow cooker.
- Cook on low for 6 - 8 hours, or high for about 3 - 4 hours.
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Reviews
-
Oh wow. I had tried your Apple Beef Brisket recipe a while back, and my whole family loved it, so when I saw this on a "corned beef" search, I knew I had to give it a try! We didn't have cabbage, but other than that pretty much kept with the recipe. I used apple juice instead of cider (what I had) and two big russets chunked. This was so yummy - and the potatoes were the BEST! This was sweet without being sickeningly so, good seasoning to the beef - though mine was a bit salty, not the recipe's fault (obviously, I didn't add salt). The sweetness helped the saltiness not be as . . . tongue-numbing? Anyway, excellent recipe with an amazing lack of leftovers! Thank you very much.
Tweaks
-
Oh wow. I had tried your Apple Beef Brisket recipe a while back, and my whole family loved it, so when I saw this on a "corned beef" search, I knew I had to give it a try! We didn't have cabbage, but other than that pretty much kept with the recipe. I used apple juice instead of cider (what I had) and two big russets chunked. This was so yummy - and the potatoes were the BEST! This was sweet without being sickeningly so, good seasoning to the beef - though mine was a bit salty, not the recipe's fault (obviously, I didn't add salt). The sweetness helped the saltiness not be as . . . tongue-numbing? Anyway, excellent recipe with an amazing lack of leftovers! Thank you very much.
RECIPE SUBMITTED BY
*Parsley*
United States