How to Cook Corned Beef and Cabbage in a Slow Cooker (Crock Pot)

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The traditional Saint Patrick's Day meal of corned beef and cabbage can be slow cooked to perfection.

Things You'll Need

  • 5 quart slow cooker
  • 2-3 lb. corned beef brisket (with spice packet)
  • 15 baby red potatoes
  • 1 lb. baby carrots
  • 1 large onion
  • 1 large head cabbage
  • Beer (optional)
  • Place corned beef in large pot or dutch oven and cover with water. If you would like to use the beer option, try adding one part beer and two parts water. Add contents of spice packet. Cook on stovetop for 45 minutes.

  • Pour contents of dutch oven into the crock pot and set on high. Add more water/beer if needed.

  • Cut the cabbage and the onion into large wedges. Add to slow cooker.

  • Add the potatoes and the carrots to the crock pot.

  • Slow cook on the high setting for four hours. Reset the temperature to a low setting and slow cook for another four hours.

  • Some prefer to cook the corned beef first, then remove and cook the vegetables in the broth, either in the slow cooker or on the stove.

  • Serve with mustard, horseradish or topping of choice.

  • Happy St. Patrick's Day!

Tips & Warnings

  • Slow cookers can vary. Check your meat and veggies from time to time.

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