Description
A classic St. Patrick’s Day dish made easy in the crockpot. Tender corned beef simmers with cabbage, carrots, and potatoes for a hearty, flavorful meal.
Ingredients
Scale
For the Crust:
- For the meat and seasoning:
- 3–4 lbs corned beef brisket (with spice packet)
- 4 cups water
- For the vegetables:
- 1 small head green cabbage, cut into wedges
- 4 large carrots, peeled and cut into chunks
- 1 lb baby potatoes, halved
- 1 onion, quartered
- For seasoning:
- 2 cloves garlic, minced
- 1 tsp black peppercorns
- 1 bay leaf
Instructions
1. Prepare the Crust:
- 1. Rinse corned beef and place in crockpot fat-side up.
- 2. Sprinkle included spice packet over meat. Add garlic, peppercorns, and bay leaf.
- 3. Pour water around meat (do not submerge completely).
- 4. Cover and cook on LOW for 6 hours.
- 5. Add potatoes, carrots, and onion. Arrange cabbage on top.
- 6. Cover and cook 2 more hours on LOW until vegetables are tender.
- 7. Remove bay leaf before serving. Slice meat against the grain.
Notes
For extra flavor, substitute 2 cups water with Guinness beer. Leftovers make excellent Reuben sandwiches.