Corned Beef and Cabbage

Here's the awesome corned beef recipe I promised.  I'm posting it now, without pictures, in case any of you need to cook yours tomorrow (as I do).  I'll try to get some shots while I make mine tomorrow and add them to this post later!

Corned Beef and Cabbage

2 medium onions, cut into quarters or eighths
1 corned beef brisket
1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon pickling spice
1 medium-sized cabbage, cut into wedges

Scatter the onions over the bottom of a crock pot/slow cooker.  Place the brisket, fat side up, on top of the onions.  Mix the juice, brown sugar, and spices together.  Pour them over the brisket.  Cook on low for 10-12 hours.  Add the cabbage wedges during the last hour of cooking (or sooner if you like yours less crispy).


I used to boil my corned beef the way my mom always did, but it would almost always come out tough.  Since I've been using this recipe, my corned beef always comes out moist and delicious!  Happy St. Patrick's Day!