This is a crazy easy way to cook corned beef. Like all good crock pot recipes, you simply slice, dump in the crockpot and press the button. I thought about waiting to post this nearer to St. Patrick’s Day but who says there has to be a holiday to enjoy a good slice of beef like this. I didn’t take a photo of the cabbage, carrots and onion that cook along with the beef simply because, while they taste yummy, they photograph terribly.
I often use on of my favorite short cuts with this and just dump in a half a bag or so of baby carrots instead of doing the peeling and chopping. Especially since I usually have some in the fridge anyway.
Serving suggestion: Provide some Dijon mustard to spread of the beef.
Also absolutely delicious as a sandwich. Place a slice or two on sourdough or rye with some swiss cheese and grill lightly. Mmmmmm.
Corned Beef and Cabbage in the Crockpot
Slightly adapted From Sandra Lee on Foodtv.com
2-3 pound corned beef brisket with spice packet
2 carrots, cut into 2-inch pieces (or 1/2 a small bag of baby carrots)
2 medium onions, chopped
1 small head green cabbage, cored, roughly chopped
2 cups apple cider or juice (I prefer cider)
1 cup water
1. Put the carrots and onions on the bottom of slow cooker.
2. Trim any large chunks of fat from the corned beef and place on top of the vegetables.
2. Place the contents of the spice packet on top of the beef and then carefully pour the apple cider and 1 cup of water over the beef, trying not to wash of the spices. Arrange the chopped cabbage around and over the beef.
3. Cook on low 6 (for 2 lbs) to 8 (for 3 lbs) hours until the beef is tender. Remove the beef and vegetables to a platter, slice as desired and serve warm.