Corned Beef and Cabbage

I should start by saying I have a pretty large (6.5 quart) slow cooker and it was full. You may want to adjust the amounts if you have a smaller slow cooker, don’t have a ton of people to feed or don’t want leftovers. This was the first time I have ever made corned beef and cabbage. I think it will be a St. Patrick’s Day tradition from here on out. For one, corned beef and cabbage are on sale this time of year, two, it is so easy and three is it good! I got the idea to use vinegar, sugar and a bay leaf from a recipe I found on All Recipes.

INGREDIENTS

3.3 pounds corned beef with spice packet

24 ounces baby red potatoes, cleaned
1 pound carrots, peeled and cut in half
1 small to medium cabbage, cored and cut in quarters
1 quart beef broth
2 tablespoons vinegar
2 tablespoons sugar
1 bay leaf

DIRECTIONS

Mix together beef broth, spice packet, vinegar and sugar, set aside.

Place carrots in the bottom of the slow cooker and top with corned beef. Place potatoes around your corned beef (it is ok if some are on top). Pour beef broth mixture over corned beef and add in the bay leaf. If the corned beef is not covered in liquid add some water. Top with cabbage wedges and cook on low for 8 hours.

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