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Corned Beef and Cabbage

Corned Beef and Cabbage

Course: Main Course

Products: Slow Cookers


  • 2 1/2 to 3 pound corned beef brisket
  • 1/4 cup pickling spices
  • 1 head cabbage, quartered
  • water
  • spicy brown mustard, optional



  1. Rinse corned beef and place in 5-6 quart slow cooker.
  2. Sprinkle pickling spices over meat.
  3. Cover with water, replace lid and cook on low for 10 hours or high for 5 hrs.
  4. When done, remove corned beef and cover to keep warm.
  5. Place cabbage into remaining liquid in slow cooker and cook on high for about an hour.

Test kitchen Tips:
  1. To serve, cut corned beef across the grain and plate over cabbage.
  2. Serve with spicy brown mustard or horseradish, if desired.
Note: Pickling spices can be found in the spice isle of major grocery stores.

Serves:  6 to 8

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