Thank goodness for St. Patrick’s day and all the grocery stores shoving really cheap corned beef and cabbage in your face.
I love finding new recipes that are best made in my favorite kitchen item, the crockpot. Add this one to the list.
This is an easy, colorful, one pot meal. And incredibly flavorful.
- 1 onion, peeled and cut into chunks
- 2 cups water
- 1 (4 pound) corned beef brisket with spice packet
- 6 ounces beer (optional)
- 1/2 head cabbage, coarsely chopped
- 1/2 bag of baby carrots
- 4 potatoes, quartered
- Place the large chunks of onion into the bottom of a slow cooker, pour in the water, and place the brisket on top.
- Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on low for 9 hours.
- Cook the brisket by itself for about 7 hours. With about two hours left in the cooking process add in the cabbage, potatoes and carrots. Cook for 2 more hours.
The crock pot tends to overcook meals (though they are still incredibly delicious). But this meal was not overcooked at all. The meat was perfect and the vegetables weren’t soggy. I will start using this method of adding vegetables into the pot later on for more of my crock pot creations going forward.
Now I need to run to the grocery store and stock up on corned beef before the St. Patrick’s Day sales are over!