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 bisonbrisket (uncooked)
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1 large onion
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4cloves 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 andchopped
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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 withthe entire package of corned brisket, including all excess juice and spices.
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Pour water intoa slow cooker until itjust about covers the corned brisket. Add garlic and bay leaves.
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Cook onlow 8-10 hours.
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After thefirst 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 brisketfrom slow cookerand rest for 15 minutes before slicing. Serve with potatoes,carrots and cabbage. Add salt and pepper to taste.
