Slow Cooker Corned Beef and Cabbage

20 Mar

I apologize that the pictures doesn’t look more appetizing, but my husband was eager to dig into this!  Neither of us are Irish, but we do like to have corned beef and cabbage on St. Patrick’s Day.  Best time of year to make it, the ingredients are all cheap at the store!  This is wonderfully easy in the slow cooker, and the taste is amazing!  Of course, you have to somewhat like corned beef and cabbage to fully enjoy it.  The vegetables do get very tender, so make sure that’s what you want.  If you don’t want them as tender, add them about halfway through cooking.

Slow Cooker Corned Beef and Cabbage
Original recipe here
Serves 6 – 8 

What you need:

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered (I only had baby butter golds, so that’s what I used)
1 onion, peeled and cut into bite-sized pieces
4 cups water (I had 2 cups of chicken broth that needed to get used, so I used 2 cups chicken broth, 2 cups water)
1 (4 pound) corned beef brisket with spice packet
6 ounces beer, optional
1/2 head cabbage, coarsely chopped

How to make it:

Place the carrots, potatoes, and onion into the bottom of a slow cooker.  Pour in the water, and place the brisket on top of the vegetables.  Pour the beer over the brisket.  Sprinkle the brisket with the spices from the packet.

Cover and cook on low setting for 6 – 7 hours.   Stir in the cabbage and cook for 1/2 to 1 hour more.

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