I love corned beef and cabbage. I really don't know why I don't make it more often. Once again, I think the first time I ever had this, it was my idea (even though I think the griller of the family is the one to actually cook it up that time.)
Most corned beef recipes are pretty standard. Brisket, check. Cabbage, check. Potatoes, check. The thing I like most about this recipe is that it's basically hands free, and with the added water to the slow cooker - the meat doesn't dry out. It stays niiice and moist.
As a side note: After our belated family Valentine's dinner, both of my parents were rather shamelessly picking at the leftovers of the corned beef that remained in my fridge. Thank goodness I didn't have any plans for those leftovers, right? RIGHT?!
Crock Pot Corned Beef & Cabbage
Servings: 8 • Size: 6 Oz. Meat + Veggies • Calories: 398 • Fat: 27 g • Carb: 12 g • Fiber: 3 g • Protein: 27 g • Sugar: 2 g • Sodium: 2113 mg
3 Lbs. Corned Beef Brisket + Seasoning Packet
3 Medium Celery Stalks, Cut Into 1-2 Inch Pieces
1 Yellow Onion, Cut Into Wedges
1/2 Pound Red Potatoes (I used fingerling.) Cut In Half
3 Large Carrots, Cut into1-2 Inch Pieces
4-6 C. Water
1/2 Head Cabbage, Leaves Separated
Place celery, onions, potatoes and carrots into the bottom of your crock pot. Trim the fat from the top of your brisket and place it over the veggies, fat side up (or where the fat would have been.) Add 4-6 cups of water to the crock pot until the brisket is nearly covered, but not quite! Sprinkle the seasoning packet over the top of the brisket, cover and cook on high for about 4 1/2 hours (8 1/2 hours on low.)
Remove the lid from the slow cooker and place the cabbage leaves over the top of the brisket and broth. Cover once more and cook for another 45 minutes on high (1 1/2 hours on low.)
Once the cabbage is nice and tender, remove the brisket and slice thinly. I just discarded the broth but you may enjoy it with your meal. Serve with the cooked veggies and maybe a dab of some grainy mustard. Yum!