This Slow Cooker Corned Beef and Cabbage recipe looks like it will turn out great! It’s certainly a front runner for my St. Patricks day menu.
I’ll admit I’ve never cooked corned beef in the slow cooker before. But all my friends that have, rave about this particular recipe.
I have been told not to leave out the vinegar!
The corned beef supposedly comes out tender and yet firm which is exactly what I expect from a great St. Patricks day recipe!
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This Slow Cooker Corned Beef and Cabbage is on my St. Patricks Day Menu!
- 4 cups hot water
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon fresh ground pepper
- 1 large onion cut into quarters
- 3 lbs corned beef brisket with spices
- 8 small white potatoes scrubbed and cut into quarters
- 1 head cabbage cored and cut into 10 wedges (about 1 1/2 pounds)
- 4 -5 carrots cut into 1-inch pieces
- Combine the water vinegar, sugar, pepper and onions, in a 6 qt crockpot and mix well. Place the corned beef and contents of the spice packet in the mixture. Cover and cook on high heat setting 5 hours.
- After 5 hours scatter the onions, potatoes, and carrots over the top and along the sides and scatter the cabbage wedges over the top. Cover and continue cooking on high 1 1/2 hours longer, or until the beef is tender.
To serve Slow Cooker Corned Beef and Cabbage, carve the beef into slices against the grain and serve with the cabbage, carrots, onions, and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.
Enjoy!
Up Next:
Corned Beef And Cabbage Soup – Easy To Make
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Recipe based on one by Bev
Photo by *Parsley*