Slow Cooker Corned Beef and Cabbage

March 18, 2008

This recipe I found online and changed a little bit. It is so easy and makes a lot.

8 Medium Potatoes

4 Medium Carrots

3 Ribs Celery

1 Cabbage (2lbs)

1 Corned Beef Brisket (3lbs)

Black Pepper

1 ¾ Cups Water

A Little Butter

Peel and cut the potatoes into think ½ inch slices. Peel and cut carrots into thin slices. Peeling all the potatoes and carrots takes a little time but not too bad. Butter a slow cooker and layer potato slices on the bottom. Then place the carrots and celery on top. Place the corned beef brisket onto of the veggies. Cut the cabbage into wedges and place around the brisket. Sprinkle with the black pepper and then add the water. Add enough water that you start seeing it come up. Cover and turn the cooker to low. It will be done in about 8 hours. Once it is done, remove to a platter and cover with foil. Wait 10 to 15 minutes before slicing.

I made this for St. Patrick’s Day Parade and it seemed everyone liked it.


2 Responses to “Slow Cooker Corned Beef and Cabbage”

  1. Mrs. T said

    I didn’t like it! Okay, okay, I didn’t have any 🙂

  2. solitaryrefinement said

    Mrs. T – I wish I had some leftovers to give you! I am going to wait for the Corned Beef Brisket to go on sale at Kroger and buy another one. I was there yesterday and they still had a lot! You can try it then!

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