How to make Corned Beef and Cabage in a Crock Pot

The perfect St. Patrick's Day dinner. Corned beef, cabbage, potatoes and carrots. Serve with some Guinnes and you's so good to go!

Instructions

Difficulty: Moderate

Things You’ll Need:

• 6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
• 3 medium carrots, thinly sliced
• 2 ribs celery, thinly sliced
• 1 corned beef brisket, about 3 pounds
• 1 cabbage, about 2 pounds
• 1/2 teaspoon black pepper
• 1 1/2 cups water

1. Lightly butter or spray a 5 to 6-quart slow cooker or crock pot
2. Layer potato slices with carrots on the bottom of the pot.
3. Place corned beef on vegetables in the slow cooker.
4. Slice cabbage into 8 wedges and arrange around the brisket.
5. Sprinkle with the pepper and add water (you can add an irish ale and reduce water correspondingly if you wish).
6. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender.
7. Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.

Tips & Warnings

• Serves 8