Justin Wilson Looking Back: Corned Beef & Cabbage Crockpot

Serves 6-8 people


  • 3-5 lb corned beef
  • Water
  • 4 cups Sauterne wine or dry white wine
  • 2 tablespoons Worcestershire sauce
  • 1 cayenne pepper or dash Louisiana hot sauce
  • 1 large cabbage
  • 4 large onions (whole)
  • Salt to taste


Cover corned beef with water. Add wine, Worcestershire sauce, and cayenne pepper. Boil until tender (about 2-3 hours).

Remove corned beef.

Cut cabbage into quarters, and add to stock with whole onions. Boil until tender. Salt to taste.

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