Crock pot corned beef and cabbage

By Suzan Powers
@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!

Rating:

★★★★★ 5 votes

Comments:

26 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

How to Make Crock pot corned beef and cabbage

Step-by-Step

1Put all ingredients, except cabbage wedges, in stoneware listed. Add season packet from brisket onto beef and into water.
2Cover and cook on HIGH 5-6 hours. (Cook on LOW 10-12 hours)
3Add cabbage wedges to liquid pushing them down to moisten and cover. Cook on HIGH another 2-3 hours.
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.
5Serve with Irish Soda Bread and cream cheese!