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laurie's corned beef and cabbage

(2 ratings)
Recipe by
Laurie Gordon
Stillwater, NJ

I have never cared for corned beef, but as my husband is Jewish, he was brought up loving it. Though I am not Irish and my favorite Saint is Francis, I've always loved St. Paddy's Day, so last year I tried a recipe I found on the internet then added my modifications. The result is this and if you've sworn you'd never like Corned Beef and Cabbage, do give this a try! It makes a lot, so I took some to my widowed neighbor, Chet, and it brought him to tears as it was his one of his late wife's specialties. Now, in addition to having extra for sandwiches, Chet will always get his annual delivery ~

(2 ratings)
yield serving(s)
prep time 20 Min
cook time 8 Hr

Ingredients For laurie's corned beef and cabbage

  • 4 c
    apple juice
  • 1/2 c
    splenda blend brown sugar
  • 1 Tbsp
    goulden's mustard
  • 2
    corned beef briskets with the spice packets (about 3 lbs each)
  • 10
    small russet potatoes (skin on, scrubbed)
  • 2
    medium red onions, cut into wedges
  • 1
    head of cabbage, cored and cut into large chunks

How To Make laurie's corned beef and cabbage

  • 1
    Blend together the apple juice, brown sugar and mustard until the brown sugar has dissolved and pour into slow cooker.
  • 2
    Mix in the contents of both spice packets, then lay the corned beef briskets into the apple juice mixture.
  • 3
    Top with potatoes, onions and cabbage chunks and submerse all of the ingredients into the juice mixture.
  • 4
    Cover and cook on high until the corned beef is very tender 5 to 6 hours (can also do on low basically all day up around 10 hours).
  • 5
    Slice the meet across the grain and serve with the vegetables. YUM! (I like to serve the liquid as an "au jus" on the side for dipping of Irish Soda Bread or Buttermilk Biscuits)

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