Slow Cooker Corned Beef and Cabbage Recipe
What a great way to celebrate St. Patty's Day with Corned Beef and Cabbage. I tried this recipe for the first time last year and it came out great. It takes little effort and feeds the whole the family. Make this your go-to recipe for St.Patty's Day. Enjoy!
Slow Cooker Corned Beef and Cabbage
4 Large carrots, peeled and cut into match stick pieces
10 Baby red potatoes, quartered
1 Onion, peeled and cut into bite-sized pieces
4 Cups of water
1 (4lb) brisket with spice packet
6 ounces of beer
Ingredients for Cabbage
1/2 Head of cabbage
1/2 Onion, finely chopped
Salt and black pepper to taste
Place the carrots, potatoes, and onions at the bottom of the slow cooker, pour in the water and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the spice packet, cover, and set the cooker on high.
Cook the brisket for about 8 hours.
Note: The original recipe directs you to stir in cabbage and cook for one more hour prior to serving in the slow cooker. I, however, sauteed the cabbage in a stock pot separately so that my cabbage had a little bit of a crunch. Pour a little bit of oil into your stock pot and saute onions until translucent. Then add your cabbage, sprinkle salt and pepper to taste and I added some of the juices from the slow cooker to the cabbage. Cook the cabbage about 10-15 minutes depending on how crisp or soft you like your cabbage. Serve on the side with your carrots, potatoes, and onions from the slow cooker.
This recipe was slightly adapted from another Corned Beef and Cabbage recipe. To see the original recipe click here.