Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

Looking for a delicious and effortless way to prepare a classic Irish dish? This Slow Cooker Corned Beef and Cabbage recipe is your answer. Simply toss in the ingredients, let your slow cooker work its magic, and come home to a perfectly cooked corned beef brisket surrounded by tender vegetables.

Ingredients:

• 1 (3-4 pound) corned beef brisket (with spice packet)
• 1 onion, chopped
• 3 cloves garlic, sliced
• 2 bay leaves
• 2 1/2 – 3 cups water
• 2 pounds potatoes, peeled and quartered
• 2 large carrots, chopped
• 1 small head of cabbage, cut into wedges

Cooking Guide:

1. Place the chopped onion in the bottom of your slow cooker. Add the corned beef brisket on top, along with the spice packet.
2. Pour in enough water to almost cover the brisket. Add the garlic cloves and bay leaves.
3. Cook on LOW for 8-10 hours.
4. After 3 hours, add the quartered potatoes and chopped carrots to the slow cooker.
5. Two hours before serving, stir in the cabbage wedges.
6. Once cooked through, remove the corned beef and let it rest for 15 minutes before slicing. Serve with the cooked vegetables and enjoy!

Tips:

• For extra flavor, you can substitute beef broth for some of the water.
• If you prefer softer cabbage, add it along with the potatoes and carrots in step 3.
• You can also add other vegetables like turnips or parsnips to the slow cooker.
• Leftover corned beef can be used for sandwiches, hash, or Reuben rolls.