Recipe: Slow Cooker Southern Cooking Corned Beef and Cabbage

SLOW COOKER SOUTHERN COOKING CORNED BEEF AND CABBAGE

1 (4 pound) cured corn beef brisket with spice packet
1 large onion, sliced
8 large carrots, halved lengthwise and cut into 2-inch pieces
2 bay leaves
3 garlic cloves, sliced
1 (14 ounce) can lowfat beef broth
2 tablespoons dark brown sugar
1 1/2 tablespoons prepared mustard
1 teaspoon caraway seeds
1 small cabbage, cut into 8 wedges

Trim fat from brisket. place onion and carrot in a 6 quart slow cooker; place brisket on top of vegetables. Sprinkle bay leaves and garlic slices over brisket.

Combine spice packet from brisket, beef broth, sugar, mustard, and caraway seeds; pour over brisket.

Cover crock pot and cook on HIGH 1 hour. Reduce heat to LOW, and cook 8 hours.

Add cabbage to the crock pot, and cook on Low 1 1/2 hours or until cabbage is tender. Remove and discard bay leaves and onion.

Cut brisket across grain into slices; serve with cabbage and carrots.

Makes 6 to 8 servings
Source: Southern Living Slow-Cooker Cookbook