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Crock Pot Corned Beef & Cabbage
Leftover corned beef makes great sandwiches--Rueben's are good.
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apple cider vinegar
fresh ground black pepper
, cut into wedges
3 - 3
corned beef brisket
, with spice packet partially frozen
(20 ounce) package baby carrots
, cut into about 10 wedges (1 1/2 lbs)
canned whole potatoes
In a 6 quart crock pot, combine water, vinegar, sugar, pepper and onions.
Place corned beef in mixture.
Cook, covered on HIGH for about 4-4 1/2 hours.
Remove lid and scatter around the carrots and cabbage wedges.
Cover again and continue cooking on HIGH 3 to 4 hrs longer or until beef is tender.
Add drained potatoes about 20-25 minutes before serving (just to heat through).
Serve beef, sliced with cabbage and veggies.
Add a little cooking juices on top of the beef slices to keep it moist.
Serve with Dijon mustard or horseradish and some crusty bread.
Serves about 6-7 people.
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