Recipe: Corned Beef & Cabbage

So I'm a little late on posting our St. Patty's Day feast, but here it is if you're still craving a boiled dinner.  This one is seriously easy but it does take FOR-EVER to cook, so start chopping early and get it in the pot before you do anything else for the day.  It's worth the wait, though.  Obviously this is best enjoyed with a cold beer.  Obviously.




3lb corned beef brisket
4 potatoes, peeled and cut into cubes
4 carrots, peeled and sliced
1/2 head of cabbage (or more if it fits in your Crock)
1 onion, peeled and sliced in quarters
1 1/2 c. apple juice
1 1/2 c. water


place the potatoes, carrots, and onions in the Crock Pot.  Place corned beef on top and cover with water and apple juice.  Add the little spice packet that comes with the corned beef, sprinkled right over the top.  Cover and cook on low for 10-12 hours.  Add cabbage when there's about 2 hours of cook time left.