SLOW-COOKER CORNED BEEF AND CABBAGE

Ingredients :

• (4) large peeled carrots, and cut into matchstick pieces
• (10) baby red potatoes, quartered
• (1) onion, peeled and cut into bite-sized pieces
• 4 cups of water
• (1) (4 lbs) corned beef brisket with spice packet
• 6 ounces beer
• (1/2) head cabbage, coarsely chopped

Directions :

1. In a slow cooker, add and place the carrots, potatoes, and onion into the bottom, and then pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Add and sprinkle on the spices from the packet, cover, and set the cooker on High.
2. Cook the brisket for about 8 hours. Stir in the cabbage an hour before serving, and cook for an hour more.

Note :

• The potatoes and carrots in the crockpot are getting very soft from cooking all day. If you prefer the firmer side of your vegetables, try to add them halfway through the cooking process.
• Corned beef is perfect for leftovers, and it’s perfect for burgers, hash, or a Reuben dip.
• For the tenderest bits of beef, make sure to slice the meat against the grain.
• Corned beef comes pre-brined and pre-seasoned, so just put it in a slow cooker with carrots and potatoes and then walk away. I add the cabbage in the last part of the cooking process, so it doesn’t get too soft. Slice the beef, then serve it with the potatoes, carrots, and cabbage on a tray.