LOCATIONS

Store Hours

Monday-Friday: 9 a.m.-7 p.m.

Sat: 9 a.m.-6 p.m., Sun: 10 a.m.-6 p.m.

Cafe Hours

Monday-Friday: 9 a.m.-6 p.m.

Sat: 9 a.m.-4 p.m., Sun: 10 a.m.-5 p.m.

1319 Military Cutoff Rd., Suite H, Wilmington, NC 28405
(910) 509-0331

Corned Beef and Cabbage

A plate of corned beef and cabbage with potatoes and carrots
This content originally appeared on 
tasteforlife.com

Ingredients

  • Lean cut of brisket, approximately 3 lbs
  • 1 head of green cabbage, quartered into wedges
  • 6 large red potatoes, quartered
  • 6 large carrots, unpeeled and cut into large pieces
  • 2 medium white onions, quartered
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 bay leaf, torn
  • 2 Tbsp yellow mustard
  • 1⁄3 cup brown sugar
  • Salt and pepper to taste

Equipment

  • Slow Cooker

Directions

  1. Rinse brisket in cold water and pat dry.
  2. Place brisket in the bottom of the slow cooker.
  3. Cover brisket with mustard.
  4. Place potatoes, carrots and onions on top of brisket.
  5. Season with onion powder, garlic, bay leaf, salt and pepper.
  6. Mix brown sugar with 1 cup of cold water and pour over brisket and vegetables.
  7. Add cold water to just below the top of vegetables.
  8. Cook on low for 8 hours.
  9. Place cabbage on the top of vegetables.
  10. Cook for another 2 hours.

Notes

Leftover corned beef can be used for delicious sandwiches!