Corned Beef with Cabbage, Carrots & Potatoes

I decided to make an Irish classic for dinner out of the blue this weekend and it turned out great. The addition of yummy veggies and the apple juice create a great flavor to the meat. Like most crock pot meals this one is super easy and not much chopping or prep time involved at all. Here's how we made it...

Corned Beef with Cabbage, Carrots & Potatoes

ingredients

• 3.5 lb Corned Beef Brisket with spice packet
• 5 carrots, julienned
• 1 lb baby red potatoes, washed & quartered
• 1 medium white onion, halved and sliced thinly
• 3/4 small head cabbage, chopped
• 3 cups water
• 6 oz apple juice (not from concentrate)

directions

1. Place the potatoes, onions and water in the slow cooker and stir. Place brisket (fat side down) on top of the veggies, then pour the apple juice over top, then the spice packet over the top of  the meat.

2. Cover and cook on low for 7-8 hours until meat is fork tender.

3. Add the carrots when there are only 3 hours left of cook time and add the cabbage during the last hour of cook time.

4. Remove the meat from the crock pot and let rest 10-15 minutes. Slice across the grain and serve with the veggies on the side.

I like to put a little spicy brown mustard on the side to dip the veggies and meat in as well - yum! I picked up some ingredients to make Reubens with the leftovers for later this week, so hopefully they taste just as good.

Enjoy!

This recipe was adapted from Brooklyn FarmGirl.