Saturday, March 12, 2011

Slow Cooker Corned Beef and Cabbage

I decided to prepare some corned beef and cabbage in honor of St. Patrick's Day. Even though I'm not Irish, I love their food. I made mine over the weekend so that I could have it up and ready for the 17th, just in case any of you needed some inspiration. Plus, I will be posting some more recipes that can be used with your leftovers.


1 medium onion, cut into wedges
4 medium potatoes, washed and quartered
1 small head of cabbage, cut into wedges
2 cups water
1 tablespoon Worcestershire sauce
1 dark ale beer
3 garlic cloves, minced
1/2 teaspoon pepper
1 (3 pound) corned beef brisket with spice packet, cut in half

1. Place the onion, potatoes, and cabbage in a 5-qt. slow cooker.
2. Combine water, Worcestershire sauce, beer, garlic, and pepper and contents of spice packet; pour over vegetables. Top with brisket.
3. Cover and cook on LOW for 10 hours or until meat and vegetables are tender.
4. When you are ready to serve, remove liquid. Slice brisket into thin slices, serve with potatoes and cabbage on the side, and with some sauteed sauerkraut. Enjoy!

Recipe adapted from

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