By Kristi Reed
Five ingredients, one crockpot and a few hours of cooking time is all it takes to prepare this corned beef and cabbage recipe. With minimal preparation time, you can start this meal early in the day and enjoy a St. Patrick's Day feast by supper.
Corned beef brisket (I used Murphy's and David with included seasoning packet)
1/2 small onion, sliced
8 - ounces of baby carrots
1 dozen very small potatoes (I used baby golds)
1 head of cabbage, cut into wedges
Place brisket in a 6-quart crockpot and sprinkle with seasoning packet. Top with sliced onion, carrots and potatoes. Cover meat and vegetables with water and cook on high for four hours.
Reduce heat to low. Place cabbage wedges on top of meat and vegetable mixture and cook for another four hours or until tender (cooking times may vary depending on the crock pot).
Don't have a crockpot? Try these recipes: