crock pot corned beef and cabbage
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!
Blue Ribbon Recipe
A fantastic way to prepare a St. Patrick's Day favorite. The main attraction - the corned beef - is tender and juicy. It slices like butter. The carrots and potatoes are perfectly tender as well. Adding cabbage to the slow cooker at the end of cooking keeps it from getting mushy. Pouring the broth over the veggies and sliced corned beef keeps everything warm.
Ingredients
- 3 - carrots, cut into thick slices
- 3 1/2 pounds corned beef brisket
- 2 medium onions, quartered
- 1 cup water
- 1 small head of cabbage, cut into wedges
- 5-6 small red potatoes
How To Make crock pot corned beef and cabbage
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Step 1Put all ingredients, except cabbage wedges, in stoneware listed. Add season packet from brisket onto beef and into water. -
Step 2Cover and cook on HIGH for 5-6 hours. (Cook on LOW 10-12 hours.)
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Step 3Add cabbage wedges to liquid pushing them down to moisten and cover. Cook on HIGH another 2-3 hours.
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Step 4Meat should be very tender and pull apart with a fork. Place brisket and vegetables on a large platter and pour cooking liquid over it.
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Step 5Serve with Irish soda bread and cream cheese!
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