Corned Beef & Cabbage - crockpot
|Category:||Other Main Dishes|
|corned beef brisket, trimmed well|
|3 bottle||(or cans) Guiness (i've used other lighter beer & it's just as good!)|
|1 lb||bag baby carrots or 10 whole carrots cut in large chunks|
|3 lb||red potatoes, depending on size either whole or in very large chunks (i keep skin on)|
|1||onion in large chunks|
|1||head cabbage, in large chunks|
|ground black pepper, caraway seed|
|2||bay leaves and/or celery seed (optional to add w/ brisket to crockpot)|
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DirectionsAdd 2 cans of beer to Dutch Oven & add corned beef brisket. Add water until brisket is covered. (Note: if you have any leftover onion, throw it in there too cook with it).Bring to boil on the stove & then simmer for about 15 mins. You are not cooking the meat through, just getting rid of some of the fat & grease. Remove the brisket & pull off any remaining fat. Discard the juices in Dutch Oven.Sprinkle the beef with some ground pepper and add to large crockpot. Add 1 can of beer. I usually cook the brisket for about 3 hours on high before adding the veggies.Turn crockpot to low setting & then add the potatoes & onions. When the brisket is starting to fall apart (about 5/6 hours) & the potatoes are tender, remove about 1/2 cup of the juices & set aside. Add the carrots & recover crockpot.Now, in a Dutch Oven, add the cabbage & cook over medium heat until it starts to get tender. Keep adding some of the brisket juices you set aside to stir in with the cabbage for flavor. I add more ground black pepper.You're ready to chow! We serve everything together, as I think that's what gives it such great flavor. Enjoy! We love this with crusty rolls to dip in the juice and homemade applesauce & corn on the side.