20 March, 2019
Crock Pot Corned Beef and Cabbage
While I’m a little late for St. Paddy’s Day 2019, you can either save this recipe for next year or enjoy discounted corned beef and make it today! I hope you had a happy Get Drunk While Wearing Green Day, and I hope you come back to this recipe for years to come. I know I will. Oh! And if you have leftovers, you can make them into a sandwich!
Warning: DON’T make this one if you’re going to be home all day to smell it. It’ll drive you mad with hunger. It smells so good while it’s cooking after just a couple of hours and then you have to sit there for several more while it renders. You’ll go nuts. Trust me.
3 large Carrots, cut into chunks
1 large Yellow onion, sliced
4 Red potatoes, chunked
4 cloves Garlic
2 cups Water
3 tbsp Pickling spices
1/4 tsp Mustard seed
~4 pound Corned beef brisket, rinsed
12 oz Lager (I used Harp)
2 tbsp Apple cider vinegar
1 head Green cabbage
Place the vegetables at the bottom of the crock pot. Add the garlic. Mix the pickling spices into the water and pour it over the veggies. Place the brisket on top of the bed of vegetables and pour the beer over the top. Add the apple cider vinegar. Cover and cook for 8-9 hours on high. When you have one hour left, cut up the cabbage and add it to the pot. Cover and cook for a final hour. Serve hot with mustard, horseradish, and melted butter if you’d like.