Crockpot Corned Beef & Cabbage Recipe

Let the crockpot do the work for you. This version of corned beef and cabbage uses apple juice, orange, mustard, and cloves. It is not as salty as the traditional method and has a touch of sweetness from the fruits. Thus, it may appeal more to those who do not care for the traditional version.

Prep Time: 20 minutes

Cook Time: 8 hours

Ingredients:

• 1 orange, washed (for zest and juice)
• 1/2 cup apple juice
• 2 Tablespoons brown sugar, packed
• 2 teaspoons prepared yellow mustard
• 6 whole cloves
• .
• 2 medium sweet onions, sliced thick
• 1 large Idaho potato, peeled and sliced thick
• 2-1/2 to 3 pounds corned beef brisket, trimmed of fat, rinsed, and patted dry
• 1 head green cabbage, cut into 8 wedges

Preparation:

Using a microplane, remove and reserve the zest from the orange. Cut the orange in half and juice it into a medium bowl. To the orange zest and juice, add apple juice, brown sugar, mustard, and cloves. Whisk to combine and set aside.

Layer onions in the bottom of a large oval crockpot and top with the potato slices. Place corned beef on top. Pour the apple mixture evenly over the top of the corned beef. Arrange cabbage wedges on top of the meat. Cover and cook on Low for 8 hours or on High for 5 to 6 hours.

Remove corned beef to a platter, cover with foil, and let rest for 15 minutes before slicing across the grain to serve.

Yield: 4 to 6 servings

_{Crockpot Corned Beef and Cabbage Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.}

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