Slow Cooker Corned Beef with Cabbage
A once a year treat! Why don't we have this more often?
Dovetailing tip: Make sure to buy enough brisket to have leftovers of about a pound of sliced corned beef, plus 1 1/2 cups of chopped. Serve the leftovers for Meal 2, Corned Beef Sliders, and for Meal 4, Corned Beef Hash.
|1/2 pound||baby carrots|
|1||large onion, peeled and sliced thin|
|4 pounds||corned beef brisket, trimmed, with spice pack|
|4 cups||regular beef broth|
|6 cloves||garlic, peeled and smashed|
|1||tb whole peppercorn|
|7||fingerling potatoes or baby red/gold potatoes, halved|
|1||medium head of cabbage, sliced|
In a large slow cooker, place baby carrots and onion into the bottom. Place corned beef on the veggies. Pour in the beef broth over the meat/veggies. Add the beer, garlic, and peppercorns. Sprinkle on the contents of spice pack that came with your corned beef. Cover and cook on low for 10 hours.
Add potatoes and cabbage, try to submerge them in the liquid as much as you can, and cook 2 more hours on low, for a total of 12 hours. This will result in a corned beef that is very fork-tender and can easily be pulled apart rather than sliced. (If you prefer a less tender beef that you can slice, cook for a total of 9 hours instead of 12 hours.)