The slow cooker is the perfect way to get the most flavor from your corned beef and cabbage.Ingredients
4 cups Hot Water
2 tbsp Cider Vinegar
2 tbsp Splenda
1/2 tsp Pepper — Freshly Ground
1 Large Onion — Cut Into Wedges
3 lb Corned Beef — 1.5kg With Spices
Cored And Cut into 10 Wedges
In a 6 quart crock pot, combine the water, vinegar, splenda, pepper, and onions, mixing well.
Place the corned beef into the mixture.
Cover and cook on high heat for 4 hours.
Remove the lid and scatter the cabbage wedges over the top.
Cover and continue cooking on high 3 to 4 hours longer, or until the beef is tender.
To serve, carve the beef into slices and serve with the cabbage, with some of the cooking liquid spooned over the beef to keep it moist.