Prep 10 mins
Cook 10 hrs
This has the best smell while it cooks!
- 4 1⁄2 lbs corned beef brisket
- 1⁄2 teaspoon pepper
- 2 medium onions, quartered
- 3 tablespoons vinegar
- 1 head cabbage, cut in wedges
- 3 tablespoons sugar
- Combine ingredients in removable liner with cabbage on top.
- Cut meat to fit, if necessary.
- Place liner in base.
- Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.
This is the easiest corned beef and cabbage recipe I've ever tried, and it was delicious! I cooked a 2.5 pound brisket, and used 1/2 a head of cabbage, but left all other measurements the same. Cooked on low for first 3 hours, then turned to high and added the cabbage. (I like cabbage a bit less mushy.) Added just 1/4 cup of water when I added the cabbage, and cooked another 3.5 hours on high. The juices from the corned beef permeated the cabbage, and the corned beef was fall-apart tender. Served this with the traditional boiled potatoes for an early St. Pat's dinner. Leftovers will make great sandwiches! Faith and begorrah, Mirj, this one's a keeper! :o)
I appreciate someone who does not load up the pot with carrots. I add just one single carrot to sweeten the cabbage.
My family uses a few more spices, but this is THE BEST UK food I've ever had! (Every single St. Patrick's day I can remember... This is good...)