Slow Cooker Corned Beef And Cabbage Best Recipes

SLOW-COOKER CORNED BEEF AND CABBAGE

Ingredients:

• 4 large carrots, peeled and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and cut into bite-sized pieces
• 4 cups water
• 1 (4 pound) corned beef brisket with spice packet
• 6 ounces beer
• ½ head cabbage, coarsely chopped

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

SLOW COOKER CORNED BEEF AND CABBAGE

Ingredients:

• ½ pound baby carrots
• ½ pound small yellow potatoes (such as Dutch Yellow® Pee Wee potatoes)
• 1 sweet onion, cut into bite-size pieces
• 4 cups water
• 4 ¾ pounds corned beef brisket with spice packet
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 1 bottle Irish stout beer (such as Guinness®)
• 1 medium head cabbage, quartered and leaves separated

Steps:

• Spread baby carrots, potatoes, and onion into the bottom of a slow cooker crock. Pour water over the vegetables.
• Season the lean side of the corned beef brisket with onion powder and garlic powder. Set seasoned brisket onto the vegetables with the fatty side facing upwards. Pour beer over the brisket. Sprinkle contents of the spice packet over the brisket.
• Cook on Low for 10 hours.
• Remove brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker.
• Cook cabbage on High until tender, 30 to 45 minutes.
• Slice corned beef and serve with cabbage mixture.

SLOW-COOKER CORNED BEEF AND CABBAGE

Ingredients:

• 2 tablespoons whole peppercorns
• 1 tablespoon whole coriander seeds
• 1 tablespoon whole mustard seeds
• 4 cloves garlic, smashed
• 3 bay leaves
• One 3- to 4-pound flat-cut corned beef, rinsed
• 1 tablespoon dark brown sugar
• 6 orange or rainbow carrots, peeled and halved
• 6 medium red potatoes, halved
• 1 head green cabbage, cored and cut into 12 pieces
• 2 tablespoons rice wine vinegar
• Homemade or prepared Horseradish Mustard, for serving, recipe follows
• 2 tablespoons minced fresh chives
• 1/2 cup Dijon mustard
• 3 tablespoons prepared horseradish, plus more if desired
• 1 teaspoon brown sugar

Steps:

• Put the peppercorns, coriander seeds, mustard seeds, garlic and bay leaves in a piece of cheesecloth and tie tightly with butcher's twine to make a sachet. Put the corned beef in a slow cooker and pour enough water over it until just submerged (2 to 3 quarts). Add the sachet and brown sugar and cook until the meat is just tender, 8 hours on low or 4 hours on high.
• Two hours (on low) or 1 hour (on high) before the corned beef is done, add the carrots, potatoes and cabbage on top of the meat, making sure the veggies are submerged. Continue to cook until the vegetables are tender; if the beef is fork-tender and fully cooked but the vegetables still need time, remove the beef and tent with foil, then continue to cook the veggies until tender.
• Transfer the veggies to a bowl using a spider or slotted spoon and immediately toss with the rice wine vinegar.
• Slice the corned beef and plate with an assortment of the veggies and some Horseradish Mustard. Garnish with the chives.
• Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!