Slow-Cooker Corned Beef and Cabbage
Slow-cooking corned beef is an effective way to achieve tender results with minimal hands-on time. Simply turn on the slow cooker in the morning, then go about your day without worry while your meat magically tenderizes.
Ingredients
3 lbs. Corned beef brisket (with seasoning packet that is included)
1 small to medium white onion, peeled and sliced
2 lbs. red or gold potatoes (or a mixture of both!) peeled or unpeeled, your preference.
3 carrots peeled and sliced thick
2 garlic cloves peeled
6 sprigs thyme
1/2 head cabbage cut into medium wedges
1 1/2 cups water or enough to cover brisket.
Preparation
Line a large slow cooker with a bed of white onion, potatoes, carrots, garlic, and thyme. The vegetables will infuse extra moisture into the brisket as it cooks and flavors the cooking liquid so it turns into a beautiful stock that you can serve with the brisket. You can add the potatoes and carrots to the serving plate if you would like.
Top the vegetables with the corned beef brisket and add water until it just covers the brisket. You’ll also want to dump in the pickling spice that came with the brisket at this time. Cover and cook on low until the meat and vegetables are tender, about eight hours.
At this point, it’s time to add the cabbage. Cut half a small head of green cabbage into medium wedges, remove the lid of the slow cooker, and arrange the cabbage on top of the brisket. Your slow cooker might feel crowded now, but that’s okay! Cover and cook on low until the cabbage is soft and wilted, about one hour more.
Remove the cabbage, toss it in some melted butter, and season it with salt and pepper to serve. Remove the brisket and slice it against the grain. Strain the vegetables removing the potatoes, and carrots if you wish while saving the stock, Plate the sliced brisket with the cabbage, potatoes, and carrots. Then drizzle with the stock.
Keywords: Main Beef Irish
