CROCKPOT CORNED BEEF & CABBAGE (SALLYE)
By
sallye bates
@grandedame
3
Just in time for St Paddy's Day, here is an easy recipe for a traditional Irish meal.
Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot
Ingredients
- 1
- brisket of corned beef (4-6 lbs)
- 1/4 c
- vinegar
- cold water
- 1 tsp
- thyme
- 1 tsp
- rosemary
- 1 tsp
- caraway seeds
- 1 tsp
- salt
- 1 tsp
- ground black pepper
- 1 Tbsp
- dill seeds
- 6 clove
- garlic peeled and sliced
- 1
- head cabbage, cored & quartered
- 8 oz
- petite carrots
- 2 large
- white onions, peeled and quartered
- 4 medium
- russet potatoes, peeled and quarteres
How to Make CROCKPOT CORNED BEEF & CABBAGE (SALLYE)
- 1You will need a LARGE crockpot for this dish.
- 2Prepare vegetables and set aside
Remove meat from packaging and place in crockpot.
Arrange vegetables around and on top of meat
Mix vinegar, spices and enough water to cover bottom of crockpot about 1" deep. Pour slowly over vegetables and meat - 3Cook covered in crockpot on low for 6-8 hours until meat and vegetables are tender. Stir once during cooking to make sure all vegetables are immersed in liquid.
Optional: About 30 minutes before ready to serve, add 2 tablespoons of cornstarch mixed in a cup of water to liquid to thicken it into a gravy. - 4Serve with Irish Soda Bread (recipe link below) and a hearty salad.
Lift up a glass in toast!!!
