Wednesday, March 12, 2014

Yummy Recipe Wednesday! (Slow Cooker Corned Beef and Cabbage)

Happy Wednesday everyone and welcome to another Yummy Recipe Wednesday. I hope everyone has had a good week so far. So today I’m continuing with the St Patrick’s Day theme that I started with last week’s Gluten Free Friday. Today’s recipe is a classic Corned Beef and Cabbage cooked in a slow cooker. I remember my grandmother making corned beef and cabbage a lot or maybe I just remember it most because it’s always been one of my favorites. Tender, slow cooked corned beef served with some whole grain mustard or some horseradish is just so delicious and leftover corned beef makes a fantastic sandwich the next day. If you’ve never had corned beef before you’re really missing out and I highly recommend you give this a try. Just omit the cabbage if you don’t like cabbage. I hope everyone enjoys this recipe and as always, please feel free to leave comments below with any opinions, suggestions, or tips and tricks that you use when making corned beef.

Slow Cooker Corned Beef and Cabbage
  • 4 Large Carrots, peeled and cut into small pieces
  • 6 - 10 Baby Red Potatoes, quartered
  • 1/2 Onion, peeled and cut into slivers
  • 4 cups Water
  • 1 (4 lb) Corned Beef Brisket with Spice Packet
  • 6 oz Beer
  • 1/2 Head Cabbage, coarsely chopped

1. Place the carrots, potatoes, and onion into the bottom of a slow cooker.
2. Pour in the water and place the brisket on top of the vegetables.
3. Pour the beer over the brisket and sprinkle on the spices from the spice packet.
4. Cook the brisket on LOW for about 8 - 9 hours; add the cabbage about an hour before the brisket is done.

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