Description
This St. Patrick’s Day, serve up this easy Slow Cooker Corned Beef and Cabbage Dinner! In this recipe, corned beef brisket and vegetables cook low and slow in beer with onions and garlic for a simple and easy St. Patrick’s Day meal.
Ingredients
- 1 pound Carrots
- 1-½ pound Whole Baby Redskin Potatoes
- 1 Medium Yellow Onion, Chopped
- 4 cloves Garlic, Smashed And Peeled
- 4 pounds Corned Beef Brisket, Plus Seasoning Packet
- 1 Tablespoon Additional Pickling Spices, Optional
- 12 ounces, fluid Light Beer
- 1 head (small) Green Cabbage, Cut Into Wedges
- FOR SERVING:
- Mustard (yellow, Dijon, Brown Or Stone Ground)
- Softened Butter
- Kosher Salt
- Black Pepper
- Dinner Rolls Or Slice Bread
Preparation
In a 6-quart or larger slow cooker, add carrots, baby potatoes, onion and garlic. Place brisket on top, add seasoning packet plus the extra pickling spices (if using) and pour in beer. Cover and cook on low for 8 hours.
Once cooked, use tongs to remove the brisket to a small, rimmed metal baking sheet. Cover tightly with foil and keep warm on the lowest setting.
Submerge cabbage into the cooking liquids (if necessary, remove some of the carrots and potatoes—keep warm in a dish covered tightly with foil) and cook for 1 hour or until cabbage is fork tender. (The smaller the cabbage, the faster it will cook.)
Slice corned beef and serve with mustard (if desired), carrots, potatoes and cabbage. Top vegetables with butter, salt and pepper and sprinkle with minced parsley.
Serve with soft dinner rolls or sliced bread.
