Description
A classic St. Patrick’s Day dish made easy in the slow cooker. Tender corned beef brisket simmers with cabbage, carrots, and potatoes for a hearty, flavorful meal.
Ingredients
Scale
For the Crust:
- For the meat and vegetables:
- 3–4 lb corned beef brisket (with spice packet)
- 1 lb baby potatoes, halved
- 4 large carrots, peeled and cut into chunks
- 1 small head green cabbage, cut into wedges
- For the cooking liquid:
- 4 cups water
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp whole black peppercorns
- 2 bay leaves
Instructions
1. Prepare the Crust:
- 1. Rinse the corned beef brisket under cold water and pat dry.
- 2. Place potatoes and carrots in the bottom of a 6-quart crockpot.
- 3. Put the corned beef on top of the vegetables, fat side up. Sprinkle the included spice packet over the meat.
- 4. Add water, garlic, brown sugar, vinegar, peppercorns and bay leaves around the meat.
- 5. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- 6. Add cabbage wedges during the last 2 hours of cooking (push them down into the liquid).
- 7. When done, remove meat and let rest 15 minutes before slicing against the grain.
- 8. Serve with vegetables and cooking liquid as au jus.
Notes
For extra flavor, substitute 2 cups of the water with beer or beef broth. Leftovers make excellent Reuben sandwiches.