This may very well be the best way that I have found to cook Corned Beef & Cabbage. Chop up veggies and layer the potatoes, onions and carrots in the bottom of a crock pot and cover with 4 cups of water. Place your meat on top and pour 6 ounces of beer over it. Sprinkle the meat with spices, turn on high and walk away for seven hours. The cabbage is added to the mixture and cooked along with the rest for another hour. Tender, moist and flavorful — this recipe produces a perfect St. Paddy’s Day feast.
SLOW COOKED CORNED BEEF & CABBAGE (Serves 8)
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.