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Corned Beef and Cabbage with Herb Buttered Potatoes

Updated: Mar 7, 2019


When "having beef" is a great thing.


Ingredients

Corned Beef:

3 pounds corned beef brisket with spice packet

2 carrots, cut into 2-inch pieces

2 medium onions, chopped

1 small head green cabbage, cored, roughly chopped

2 cups apple juice

1 cup water


Potatoes:

1 1/2 pounds baby red potatoes, sliced in half

1/2 stick butter, softened

1 tablespoon chopped garlic

2 tablespoons chopped fresh parsley leaves

Salt and freshly ground black pepper

Step 1

For the corned beef, put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef.

Step 2

Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.

Step 3

For the potatoes, bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.

Step 4

Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.

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