Corned Beef and Cabbage Recipe
Corned beef and cabbage is a favorite at our house, even when it isn't St. Patrick's Day. The hardest part about making this Crockpot corned beef and cabbage recipe is trimming the fat off the corned beef. If you get the butcher at your supermarket to do it for you, this Crockpot corned beef and cabbage recipe will take less than 10 minutes to prepare!Serve this corned beef and cabbage with roasted potatoes for an Irish feast the whole family will enjoy.
Ingredients:
- 1 2- to 3-pound corned beef brisket
- 1 medium onion, sliced
- zest of 1 orange
- 3 Tbsp. brown sugar
- 1/4 cup coarse-grain or Dijon mustard
- 1 cup apple juice
- 1 medium head cabbage, cut into 8 wedges
Preparation:
- Trim corned beef of excess fat (or have the butcher at your supermarket do this for you).
- Place sliced onions in the bottom of the Crockpot stoneware. Lay corned beef on top.
- Sprinkle orange zest and brown sugar over corned beef. Spread mustard over top. Pour juice over corned beef.
- Cover and cook corned beef on low 8 hours or high 4 hours.
- Add cabbage and stir to coat with pan juices. Cook another 1-2 hours.
