Recipe by Mirj
This has the best smell while it cooks!
Top Review by Terri F.
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)
- 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