Crock Pot Corned Beef & Cabbage
Leftover corned beef makes great sandwiches--Rueben's are good.
6
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INGREDIENTS
Nutrition- 4cups hot water
- 2tablespoons apple cider vinegar
- 2tablespoons sugar
- 3⁄4teaspoon fresh ground black pepper
- 1
- 3 - 3 1⁄2
- 1(20 ounce) package baby carrots
- 1
- 15 -30
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DIRECTIONS
- 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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