Kicked-Up Corned Beef and Cabbage
If you want (and there is room in the slow cooker), you can add 6 medium peeled potatoes when you add the cabbage wedges in Step 4.
INGREDIENTS | SERVES 6
- Nonstick spray
- 2 medium onions, peeled and sliced
- 1 (3-pound) corned beef brisket
- 1 cup apple juice
- ¼ cup brown sugar, packed
- 2 teaspoons orange zest, finely grated
- 2 teaspoons prepared mustard
- 6 whole cloves
- 6 cabbage wedges
Treat the inside of the slow cooker with nonstick spray. Arrange the onion slices across the bottom of the crock.
Trim and discard excess fat from the brisket and place it on top of the onions.
Add the apple juice, brown sugar, orange zest, mustard, and cloves to a bowl and stir to mix; pour over the brisket. Cover and cook on low for 8 hours.
Place the cabbage on top of the brisket. Cover and cook on low for 2 more hours or until the cabbage is cooked through and the brisket is tender. Move the cabbage and meat to a serving platter.
Cover and let rest for 15 minutes. Carve the brisket by slicing it against the grain.
