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Slow Cooker Corned Beef and Cabbage
Serves 8
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Ingredients:
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| 6 carrots, sliced+ Add to Shopping List |
| 2 large yellow onions, chopped+ Add to Shopping List |
| 2 teaspoons minced fresh garlic+ Add to Shopping List |
| 2 ribs celery, sliced+ Add to Shopping List |
| 1 head green cabbage, cored and chopped+ Add to Shopping List |
| 1 lb sauerkraut, drained, optional+ Add to Shopping List |
| 2 lb small red potatoes, quartered+ Add to Shopping List |
| Seasoned salt, to taste+ Add to Shopping List |
| 3 lb Corned beef brisket with seasoning packet+ Add to Shopping List |
| 12 oz beer or non-alcoholic beer+ Add to Shopping List |
| 1/4 cup brown sugar+ Add to Shopping List |
| 1 can chicken broth+ Add to Shopping List |
| 1 tablespoon yellow mustard+ Add to Shopping List |
| Freshly ground pepper, to taste+ Add to Shopping List |
| 1 tablespoon Dijon mustard+ Add to Shopping List |
Directions:
- Mix all vegetables and sauerkraut together, sprinkle with seasoned salt and pepper and place in 6 to 8 quart crock pot or slow cooker.
- Rinse corned beef brisket with cold water and pat dry with paper towels: place on top of veggies in slow cooker.
- In small bowl, whisk together the beer, brown sugar, and chicken broth and pour over top of corned beef. Spread both mustards evenly on outside of corned beef and sprinkle with seasoning packet.
- Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Transfer corned beef to platter; cover with foil and let rest 5 minutes before slicing against the grain.
- Season veggies, to taste, with seasoned salt and pepper. Serve slices of corned beef along with some of the veggies and cooking liquid, buttered Irish Soda Bread, and more mustard on the side.
- Perfect recipe for your crockpot or slow cooker.
| Course: | Dinner |
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