Crock Pot Corned Beef and Cabbage
Ingredients
- 3 to 4-pounds corned beef brisket with seasoning packet
- 2 onions, peeled and cut into bite-sized pieces
- 3 cloves garlic, minced
- 2 bay leaves
- 3 to 4 cups water
- 2-pounds yellow potatoes, peeled and quartered
- 4 large carrots, peeled and chopped into chunks
- 1 small head cabbage, coarsely chopped
Instructions
- Chop onion into large chunks and place in the bottom of a 6-quart crock pot.
- Top with corned beef and seasoning packet.
- Pour water into the crock pot until it just about covers the corned beef.
- Add garlic and bay leaves.
- Cook on low 8 – 10 hours.
- After the initial 3 hours, add potatoes and carrots to the crock pot.
- Two hours before serving, add cabbage wedges to the crock pot.
- Remove corned beef from crock pot and let rest 15 minutes before slicing.
- Serve with potatoes, carrots and cabbage.
Notes
If the corned beef doesn’t have the seasoning spices, add a couple tablespoons pickling spices, a few peppercorns and a bay leaf. Bundle the spices up in cheesecloth and toss them into the crock pot.
Once cooked , the corned beef should be tender; appliances can vary; if the corned beef is not tender, it likely needs to cook longer.
It is essential to allow the corned beef to rest, after removing from crock pot, and then cut across the grain.