Slow cooker Corned Beef and Cabbage
I love this recipe for more than just St Paddy's Day! It's delicious and sure to please!
Equipment
- Slow cooker
Ingredients
- 2 onions
- 6-8 red potatoes washed
- 2 lbs baby carrots
- 2 Tbsp oil
- ½ large cabbage
- 3-5 lbs corned beef brisket
- 12 oz Budweiser beer
- 1 cup water
Instructions
- Cut the onions and potatoes into 1" chunks (think decent bite sized pieces).
- Add the potatoes, onions, and baby carrots to a slow cooker. Drizzle the oil over and then toss to coat all the veggies. Make a slight "well" in the veggies for the meat to sit.
- Rinse the brisket in cool water and then place on top of the veggies in the "well".
- Pour the beer over the meat and veggies and then add the cup of water to the veggies.
- Remove the seasoning packet from the corned beef packaging and sprinkle it evenly over only the meat.
- Cook on low for 6 hours.
- Quarter a head of cabbage and remove core. Slice two of the quarter pieces into thick strips and save them for use later.
- After the initial 6 hrs, add the sliced cabbage to the top of the slow cooker. (On top of the meat and veggies) It may take a little push to get the lid to go down. Don't worry, the cabbage will cook down.
- Cook on low another 2 hours.
- Carefully remove brisket and slice. Mix the veggies together in the slow cooker.
- Serve and enjoy! This is delicious warmed up as leftovers too!