Corned Brisket and Cabbage
There’s nothing quite like the comforting aroma of tender corned brisket simmering with hearty cabbage
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Author: Alizabeth Anderson
Ingredients
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3 to 4 pounds corned bison brisket (uncooked)
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1 large onion
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4 cloves garlic sliced
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2 bay leaves
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2 ½ to 3 cups water or bone broth
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2 pounds potatoes peel & cut into bite size pieces
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2 large carrots peeled and chopped
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1 small head green cabbage, remove core and cut into wedges
Directions
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Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with the entire package of corned brisket, including all excess juice and spices.
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Pour water into a slow cooker until it just about covers the corned brisket. Add garlic and bay leaves.
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Cook on low 8-10 hours.
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After the first 3 hours, add potatoes and carrots to the slow cooker.
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Two hours before serving, add cabbage wedges to the slow cooker.
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Remove corned brisket from slow cooker and rest for 15 minutes before slicing. Serve with potatoes, carrots and cabbage. Add salt and pepper to taste.