Slow Cooker Corned Beef and Cabbage
March 4, 2023 • 0 comments
Cook this corned beef in a slow cooker all day, and you're guaranteed success — no more dry corned beef and you'll never go back to boiling! Serve with soda bread for a warm and satisfying meal.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- Corned Beef Brisket, Small
- (10) Baby Red Potatoes, quartered
- (4) Large Carrots, peeled and cut into matchsticks
- (1) Onion, peeled and cut into bite sized pieces
- (1/2 head) Cabbage, coarsely chopped
- (1 1/2 cups) Water, Beer, Beef Broth or mixture
Directions
- Chop cabbage and place, covered, in fridge. You will not need this until two hours before the meat and veggies are finished cooking. If you prefer to add now, you can, it'll just be extra tender. If you prefer it to still be quite crisp, add for just an hour.
- Place potatoes*, carrots, and onion into the bottom of a slow cooker; add water and place brisket on top of vegetables.
- Pour beer over brisket and cover. No beer? Use broth or more water.
- Cook on Low for 8 hours or High for 5 hours; after the 1 or 2 hour mark, add the cabbage and finish cooking.
- Once done, remove the meat, cover and let rest for 5-10 min then slice into strips. You MUST slice against the grain. Serve with melted butter on the potatoes and horseradish, grainy mustard or thousand island with the rest.
*If the potatoes and carrots are organic I leave the peel on, if not, they get peeled.
