Slow Cooker Corned Beef And Cabbage

Interested in a St. Patrick's Day dinner? Pillsbury has an easy corned beef and cabbage recipe that is sure to make feel a little Irish. You can get it started in the morning and let the slow cooker do the work for you all day.

Slow Cooker Corned Beef And Cabbage

Ingredients:

4 medium red potatoes, unpeeled, cut into 1 inch pieces

4 medium carrots, cut into 1 inch pieces

1 medium onion, cut into 6 wedges

1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)

12 oz beef stock

water

8 thin wedges cabbage

1/4 cup applesauce

2 tablespoons Dijon mustard

Directions:

Spray 5 to 6 quart slow cooker with cooking spray. In cooker, place potatoes, carrots, and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beef stock and enough water to just cover corned beef. Cover; cook on low heat setting 10 to 12 hours. Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to high. Cover; cook 30 to 35 minutes longer or until cabbage is crisp tender. Meanwhile, in small bowl, mix applesauce and mustard. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.