Corned Beef and Cabbage
- Lean cut of brisket, approximately 3 lbs
- 1 head of green cabbage, quartered into wedges
- 6 large red potatoes, quartered
- 6 large carrots, unpeeled and cut into large pieces
- 2 medium white onions, quartered
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 bay leaf, torn
- 2 Tbsp yellow mustard
- 1⁄3 cup brown sugar
- Salt and pepper to taste
- Rinse brisket in cold water and pat dry.
- Place brisket in the bottom of the slow cooker.
- Cover brisket with mustard.
- Place potatoes, carrots and onions on top of brisket.
- Season with onion powder, garlic, bay leaf, salt and pepper.
- Mix brown sugar with 1 cup of cold water and pour over brisket and vegetables.
- Add cold water to just below the top of vegetables.
- Cook on low for 8 hours.
- Place cabbage on the top of vegetables.
- Cook for another 2 hours.
- Leftover corned beef can be used for delicious sandwiches!
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Essential Formulas Dr. Ohhira's Essential Living Oils
Dr. Ohhira's Essential Living Oils (a certified vegan alternative to fish oil) help balance the diet, drawing from eight natural plant and seed oils. The body uses essential fatty acids to maintain healthy cell membrane function, promote optimal nervous system function, support a healthy immune system response, maintain cholesterol levals already within the normal range, and help bulid homones.§