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This recipe for corned beef and cabbage made in the crockpot is easy and good. I did use a five quart crockpot. You can use a smaller one and do about half the cabbage and vegetables.3 to 4 pound corned beef brisket 5 carrots 5 potatoes, cut in chunks (I used regular potatoes and peeled them. You can use red potatoes or regular and leave the peelings on as well) 1 medium head cabbage, cut in wedges 1 medium onion, peeled and cut up 4 bay leaves 1 teaspoon minced garlic 1 (14.5 ounce) can chicken broth 1 (12 ounce) can beer (If you don’t want to use alcohol, you could use near beer or just add extra chicken broth) 2 tablespoons butter or margarine, melted 1/2 cup water Seasoning packet that comes with brisket 1/2 teaspoon black pepper Put brisket in the bottom of the slow cooker and add potatoes, carrots, onion and cabbage on top. Mix together remaining ingredients and pour over brisket and vegetables. Cook on low 7 or 8 hours or high about 5 hours. This makes a five quart crockpot about 3/4 full. Serve with spicy mustard or horseradish and my Irish Soda Bread recipe here. Enjoy! Click to follow The Southern Lady Cooks on Facebook. © 2013 The Southern LadyCooks photos and text – All rights reserved. No copying, posting
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