I love this time of year. I know it's time for corned beef and cabbage! Yummo... and a good way is to put it all on in the morning and it's ready for that St. Paddy's day dinner or party. Man, oh man, I love my Crock Pot. lol
Blue Ribbon Recipe
Corned beef and cabbage isn't just for St. Patrick's Day. This slow cooker recipe is so easy you'll make it year-round. The dish has all the classic flavors you expect but the hardest part is peeling the potatoes. Fresh onion in the bottom permeates and gives a wonderful flavor to the meat. The corned beef is tender and melts in your mouth. Since the cabbage is on top and not completely submerged it doesn't get soggy. This recipe is warm, comforting, and the easiest way to prepare corned beef and cabbage.
Ingredients For corned beef and cabbage (slow cooker)
onion, cut into wedges
potatoes, peeled and quartered
corned beef brisket with spice packet (2-1/2 to 3 pounds) cut in half
head cabbage, cut into wedges
How To Make corned beef and cabbage (slow cooker)
Test Kitchen Tips
Make sure to cut the potatoes into big chunks since they cook so long.
Place the onion, potatoes, and carrots in a 5-quart slow cooker or Crock Pot.
Combine water, garlic, bay leaf, sugar, vinegar, pepper, and contents of spice pack; pour over vegetables.
Top with brisket and cabbage.
Cover and cook on low 8-9 hours. Remove bay leaf before serving.
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