Ingredients
Corned beef brisket (with spice packet included) 1 onion, roughly chopped 5 carrots, cut into large pieces Small red potatoes (whole if small, halved if larger) 1 head of cabbage, cored and cut into smaller chunks (or a bag of shredded coleslaw mix) 1 beer (any kind) Water (enough to partially cover the ingredients)
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Place the onion, carrots, and potatoes in the bottom of the slow cooker. Add the corned beef brisket on top of the vegetables.
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Pour in enough water to partially cover the ingredients, then add the beer and the spice packet. Cover and cook on high for 8 hours, or until the meat is tender.
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Add the cabbage chunks (or coleslaw mix) to the slow cooker. Cook for an additional 45 minutes, or until the cabbage is tender.
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Turn off the slow cooker and remove the meat. Let the meat rest for 10-15 minutes.
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Remove the vegetables, keeping them warm, and slice the meat against the grain. Serve with the vegetables and enjoy!
A passionate home chef sharing simple, delicious recipes like this corned beef and cabbage, perfect for any night of the week.