It was indeed an Irish feast on St. Paddy's Day!
Leftovers will be used today for an "Irish" Ruben Sandwich (homemade rye bread is in the oven now) and then tomorrow I'll make Corned Beef Hash.
Slow Cooker Corned Beef and Cabbage
1 corned beef brisket with seasoning packet
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste
- Trim excess fat off brisket.
- Place in slow cooker, fat side up. Cover with water-beer mixture, seasoning packet and bay leaf; set slow cooker to HIGH.
- Cook 4 to 4 1/2 hours or until tender.
- Remove and slice and remove some of extra liquid -- leave enough to cover veggies but not so they are swimming in liquid.
- Add prepped veggies + salt and pepper, and then return meat to liquid. Cover and cook on HIGH until veggies are tender, about 1 1/2 to 2 hours.
- Using a slotted spoon and spatula, transfer meat and veggies to a platter.
Slow Cooker Corned Beef and Cabbage
1 corned beef brisket with seasoning packet
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste
Water to cover (I used part dark beer, about 1 cup)
1 bay leaf
Carrots, peeled and chunked (I used 5 but it's up to you)
Potato, peeled and chunked (I used 3 but it's up to you)
Cabbage wedges or pieces (I used about 1/2 of a medium cabbage)
1 onion, sliced
Salt and pepper to taste
- Trim excess fat off brisket.
- Place in slow cooker, fat side up. Cover with water-beer mixture, seasoning packet and bay leaf; set slow cooker to HIGH.
- Cook 4 to 4 1/2 hours or until tender.
- Remove and slice and remove some of extra liquid -- leave enough to cover veggies but not so they are swimming in liquid.
- Add prepped veggies + salt and pepper to taste, and then return meat to liquid. Cover and cook on HIGH until veggies are tender, about 1 1/2 to 2 hours.
- Using a slotted spoon and spatula, transfer meat and veggies to a platter.
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