Slow Cooker Corned Beef and Cabbage

21:17

SLOW COOKER CORNED BEEF AND CABBAGE



CROCK POT CORNED BEEF TIPS
  • This recipe really works best on the low heat setting. I know the temptation is there to crank up the heat and have your meal done in half the time, but you run the risk of a tough corned beef if you do that.
  • The potatoes and carrots get quite soft from cooking all day in the crock pot. If you prefer your veggies on the firmer side, try adding them halfway through the cooking time.
  • Corned beef makes for great leftovers, it’s great in sandwiches, hash or in a reuben dip.

INGREDIENTS

  • 1 corned beef brisket 3-5 lbs
  • 3 carrots peeled and cut into large chunks
  • 3/4 lb small yellow potatoes halved
  • 1/2 head green cabbage cut into wedges
  • 3 tablespoons butter
  • 1 clove garlic minced
  • 1 tablespoon chopped parsley
  • salt and pepper to taste
  • grainy mustard for serving optional

INSTRUCTIONS

  • Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.
  • Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
  • Cover and cook on LOW for 6 hours.
  • Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
  • Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
  • Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
  • Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.