Slow Cooker Corned Beef and Cabbage
This is a great basic slow cooker recipe for corned beef and cabbage. I made this today for St. Patty's Day along with a loaf of DELICIOUS beer bread from Tastefully Simple which we all absolutely love! I cooked mine on low for about 6 hours, then cranked it up to high for another 2 and the veggies were good, but the meat wasn't quite falling apart tender like I like it, so next time I will make sure to give the roast a head start before adding the veggies in. I didn't want to risk having mushy veggies so didn't turn it to high as the original recipe suggests doing for the full amount of cooking time. I thought 8 hours on high would have killed the potatoes and carrots, but would probably be right for the roast. If you choose to do 8 hours on high, you may just want to add your carrots and potatoes in half way through cooking and leave it on high. Either way, just make sure to add in your cabbage during the last 1-2 hours on high. I chose to leave out the onion this time.
The original recipe calls for 4 cups water in addition to the beer (or beef broth) so feel free to add more liquid to your crock pot if preferred, I just usually add very little to mine.
Slow Cooker Corned Beef and Cabbage (slightly adapted from) LUSYRSGIRL on AllRecipes.com
6 large carrots, peeled and cut into 2-3 chunks
4 large potaotes, halved
1 onion, peeled and cut into wedges (optional)
1 (4 pound) corned beef brisket with spice packet
1 cup beer (or beef broth if preferred)
1 cup water
1/2 large head cabbage, cut into wedges (or 1 small head)
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, and place the brisket on top of the vegetables. Pour the beer (or broth, or water) over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. 1-2 hours before serving, stir in the cabbage and continue cooking until meat and vegetables are tender.