6 months ago

Slow Cooker Corned Beef &
Cabbage

A
traditional St. Patrick’s Day meal made easy in the slow cooker. Delicious made
with our melt-in-your-mouth L&B Kobe Corned Beef Brisket!

4-6 servings
Preparation time: 8 hours 15 minutes

Ingredients

  • 2-3 pound corned beef brisket, with spices and juice
  • 10
    medium carrots, peeled and cut into 1-2 inch chunks
  • 2
    small onions, coarsely chopped
  • 8 small red potatoes, unpeeled
  • 12 ounces dark beer (such as Guinness)
  • 3
    ½ cups water
  • 10
    sprigs fresh thyme
  • 1 head cabbage,
    chopped

Directions

  1. In a large slow cooker, place the corned
    beef on the bottom (do not rinse; allow all the juices from the packaging to go
    inside the slow cooker).
  2. Layer with carrots, onions and potatoes. Top with sprigs of thyme.
  3. Pour the beer and water over the
    ingredients.
  4. Cook on low for 7-8 hours, or on high for 3-4 hours.
  5. Once the corned beef and vegetables have
    cooked, move around the vegetables to make room for the cabbage.
    Submerge the cabbage in as much liquid as possible, place the lid back on the
    slow cooker and cook on high for 1 hour.
  6. Slice the corned beef against the grain and
    serve with a grainy mustard.

Recipe source: Food
Fanatic