Corned Beef and Cabbage
Growing up, we ate a LOT of cabbage in our household. My dad was very into cabbage (still is) so our meals tended to feature delicacies like boiled cabbage, steamed cabbage, sautéed cabbage with bacon (this was the best), stuffed cabbage and even sauerkraut. So when St. Patricks Day rolled around, you best believe cabbage was on the menu. Like most American families, corned beef and cabbage was THE meal for St. Patrick’s Day. Dad would get the big green, floral crock pot ready with the onion, carrots, celery, potatoes and you guessed it, cabbage, then gently lay the corned beef on top before pouring a beer and water into to crockpot where it would cook alllll day. Mom would complain because she hates corned beef while I would steal all the carrots (my fav part) – ah memories.
Slow Cooker Corned Beef and Cabbage
Ingredients
- 3 stalks celery chopped
- 2 garlic cloves roughly chopped
- 3 carrots roughly chopped
- 1 small onion roughly chopped
- 5 red potatoes roughly chopped
- 1/2 head savoy cabbage roughly chopped
- 4 lb corned beef
- 1 tsp ground thyme
- 1 can beer
Instructions
- in slow cooker, layer veggies and then place corned beef on top – fat side up
- pour seasoning packet on corned beef and sprinkle ground thyme on top
- add beer and then water to crock pot, filling so that just the top of the corned beef is out of the water
- cook on high for 5 hours or on low for 10 hours
- I tend to cut all the fat off the top before serving, but if you're into that kind of thing – go for it!
