Slow-Cooker Corned Beef & Cabbage

By Leslie Blythe Beef, Slow cooker / Crock Pot Slow Cooker / Crock Pot

February 19, 2015

Get this easy-to-follow Slow-Cooker Corned Beef & Cabbage to celebrate St. Patrick's Day! If you’re enough lucky to be Irish... You’re lucky enough! When our Aunt Ter was with us, she always used to say "It's such a pretty dinner!" We miss you Aunt Ter, here's to you!

Prep: 15 mins
Cook: 8 hrs
Yields: 8 servings

Ingredients

2-3 pounds corned beef brisket with seasoning packet

water

6 carrots, cut into chunks

8 small white potatoes, cut into quarters

4 turnips, cut into chunks

½ cabbage, cut into wedges

Directions

1Place the corned beef brisket fat side up in the crockpot. Sprinkle the spice packet evenly over the top. Add enough water to come up 1-inch. Place lid on top of slow cooker and set to HIGH for 4-5 hours, or LOW for 8-10 hours.

2If you are cooking it on HIGH, add the carrots, potatoes and turnips after THREE hours. Place lid back on top and continue cooking. Add the cabbage during the last 30 minutes of cooking time.

3If you are cooking on LOW, add vegetables after SIX hours. Place lid back on top and continue cooking. Add the cabbage during the last 60 minutes of cooking time.

4The corned beef will be done when it is very tender and easily shreds with a fork. The vegetables should be tender, but not mushy. Remove everything from the slow cooker. Transfer the meat to a cutting board and remove the layer of fat on top. Slice the corned beef on an angle against the grain of the meat. Transfer to a large platter and arrange the vegetables along the side.

5Serve with grainy mustard, and Irish soda bread.

6Note: If the vegetables don’t fit in the crockpot, put them in a pot on the stove and add several cups of the juice from the corned beef and cook until the vegetables are tender.

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