Crock pot corned beef and cabbage

Suzan Powers

By
@cookingorganic

Even though I am vegetarian (no meat) a few times a year I take a break. St. Patrick's Day is one such day when I make this recipe. It is so easy because you just put everything into the crock pot except the cabbage and let it cook all day. Then add the cabbage at the end for a delicious Irish meal. Serve it with Irish Soda Bread which is fresh baked at the local grocery store and add cream cheese for a spread. Very healthy!


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Comments:

Serves:

4-6 adults

Prep:

1 Hr

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

3
carrots (cut into thick slices)
3 1/2 lb
corned beef brisket
2 medium
onions, quartered
1 c
water
1 small
head of cabbage, cut into wedges
5-6 small
red potatoes

Directions Step-By-Step

1
Put all ingredients, except cabbage wedges, in stoneware listed. Add season packet from brisket onto beef and into water.
2
Cover and cook on HIGH 5-6 hours. (Cook on LOW 10-12 hours)
3
Add cabbage wedges to liquid pushing them down to moisten and cover. Cook on HIGH another 2-3 hours.
4
Meat should be very tender and pull apart with a fork. Place brisket and vegetables on a large platter and pour cooking liquid over it.
5
Serve with Irish Soda Bread and cream cheese!

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: Irish
Collection: St. Patrick's Day
Other Tag: Quick & Easy