Delicious corned beef & cabbage meal

This year since St. Patrick’s Day happened to fall on a weekday, the prospect of making corned beef & cabbage after work was not so appealing. No one really wants to prepare such a large meal after being at work all day.

Slow cooker to the rescue! This recipe lets you throw everything into the cooker and come back home to a delicious corned beef meal. The addition of garlic and vinegar give the corned beef broth subtle flavors that accentuate the natural saltiness of the meat.

Slow Cooker Corned Beef & Cabbage
Prep Time: 20 minutes Cook Time: 8-9 hours

• 3-4 pound corned beef brisket w/ seasoning pack
• 2 medium carrots, cut
• 3 medium potatoes, halved
• 1/2 medium cabbage head, sliced thick
• 3 cloves garlic, minced
• 2 bay leaves
• 1 Tbsp white sugar
• 2 Tbsp cider vinegar (red wine vinegar can be substituted)
• 1 tsp cracked black pepper
• 2 tsp kosher salt
• water to cover

1. Place corned beef brisket at bottom of a large slow cooker.
2. In a bowl combine water, salt, pepper, seasoning pack from corned beef, garlic, sugar, vinegar and bay leaves
3. Arrange carrot and potatoes on top of brisket
4. Pour water/spice mixture into slow cooker, add more water if necessary to cover corned beef and veggies
5. Put slow cooker on LOW and cook for 5-6 hours
6. Add cabbage to the slow cooker in the last 2-3 hours of cooking. If you have a smaller slow cooker, transfer some broth from slow cooker to a pot and simmer cabbage leaves for 20 minutes until soft.
7. After 8-9 hours in slow cooker the corned beef will be tender and flavorful. Remove and serve!

Veggies cut and ready for cooking

Place corned beef brisket in bottom of slow cooker

Slow cooker filled with corned beef, broth, carrots and potatoes