Ingredients for Crock Pot Corned Beef And Cabbage
- 1 cup chopped carrots
- 1 cup chopped parsnips
- 3-4 lb corned beef brisket
- 1 large onion, quartered
- Red Potatoes
- Head Of Cabbage
- Mustard Powder
- 1 teaspoon garlic powder
- Thyme
- 2 tablespoons brown sugar
- Guinness Stout
- 12 oz water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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How to Make Crock Pot Corned Beef And Cabbage
- Place 1 cup chopped carrots and 1 cup chopped parsnips in the bottom of your slow cooker.
- Add 3-4 lb corned beef brisket and 1 large onion, quartered.
- In a bowl, whisk together 12 oz beer, 12 oz water, 2 tablespoons brown sugar, 1 tablespoon dry mustard, 1 teaspoon garlic powder, 1 sprig fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the beer mixture over the corned beef and vegetables in the slow cooker.
- Cover and cook on low for 8 hours, or until the corned beef is fork-tender.
- If the carrots, parsnips, and onions are tender after 8 hours, remove them and set aside in a covered dish to keep warm.
- Add 1 medium head of cabbage, cut into wedges, and 2 lbs small red potatoes, halved, to the slow cooker. Push down into the liquid.
- Turn the slow cooker to high and cook for another 2 hours, or until the cabbage and potatoes are tender. Add the reserved vegetables back to the pot during the last 15 minutes to warm through.
- Serve with your favorite mustard. For an extra special touch:
- Place corned beef on a foil-lined baking sheet, fat side up. Score the fat in a crosshatch pattern. Broil for 3 minutes. Pour 1/2 cup of Pineapple Ham Glaze (recipe #57813) over the top and broil for 2 more minutes.
Nutrition Information (Approximate per serving)
Sodium
96 g
Sugar
33g
Fat
54g
Carbs
21g
