Slash your kitchen time this St. Patrick’s Day by making crockpot corned beef and cabbage. Apple juice, orange, mustard, and cloves give a delightful twist of flavor to the corned beef. This version is less salty than the traditional and may appeal more to those who do not care as much for the classic version. Best of all the crockpot does all the work.
Crockpot Corned Beef and Cabbage Recipe
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
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. Slice the meat across the grain to serve.
Yield: 4 to 6 servings
Crockpot Corned Beef and Cabbage Recipe Photo ©2019 Peggy Filippone