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Still celebrating St.Patty’s Day this week! So if you missed out on Corned beef and cabbage, make it! Actually, I think I’m going to start making this more often…it’s THAT good!
This recipe is quick, easy and will cook ALL day and make your house smell amazing.
Start out by chopping your onion into large chunks and place it all in the bottom of your crock pot. On top of the onions, place your corned beef and then sprinkle the seasoning packet all over the beef. Add garlic and bay leaves.
Add in chopped carrots (I used about 3), potatoes about 1lb. (Note- I did not have potatoes in mine…couldn’t find any at the time!) Wait to add the cabbage!
Pour a 10.5 oz can of beef broth over everything in the crock pot. Then add water to cover the sides of the corned beef.
You’re going to cook it on low 8-10 hours, but two hours before serving add cabbage wedges to the slow cooker.
Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.
It was so good…I started eating it right away and forgot to take a final picture for you 😉
- 1 corned beef brisket (3-4lbs)
- 1 onion
- 3 cloves garlic
- 2 bay leaves
- 2.5 – 3 cups water (I substituted some water with a can of beef broth)
- 2 lbs potatoes, peeled & quartered
- 2-3 large carrots, chopped
- 1 small head of cabbage, cut into wedges