Corned Beef and Cabbage

A classic corned beef and cabbage for your traditional St. Patrick's Day dinner. The meat is tender, and the apple juice gives it a mellow flavor.


6 servings


1 large onion, cut into wedges
1 cup apple juice
1 bay leaf
1 corned beef brisket with spice packet (2 1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges


Place the onion in a 5-quart slow cooker. Combine the apple juice, bay leaf and contents of spice packet; pour over onion. Top with brisket and cabbage. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender. Discard bay leaf before serving.

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