Slow Cooker Corned Beef and Cabbage
A St. Patrick’s Day feast doesn’t have to be labor-intensive or time-consuming; try slow cooker corned beef and cabbage for a hands-off twist on a St. Patrick’s Day classic! Simply place the beef brisket and the potatoes in the slow cooker and let the the slow cooker work its magic. Because the meat will have time to stew in its own juices, it will be extra moist and tender when you’re ready to serve! Another helpful hint? Use aluminum foil pieces crumbled around the brisket to keep the potatoes from getting greasy. This slow cooker corned beef and cabbage will let you focus on other dishes as you prepare the main course!
2 lb. corned beef brisket w/ seasoning packet included
½ large onion, sliced
½ c. water
½ head cabbage, cut into wedges
fresh parsley, chopped (optional)
6 medium red potatoes, cut in half
salt & pepper, to taste
- Put the brisket in the slow cooker. Add the water, and top the brisket with the seasoning packet. Loosely crumble pieces of aluminum foil to surround the brisket. Add potatoes on foil and onion on top of the brisket.
- Cook on LOW for 8 hours or HIGH for 3 ½ – 4 hours. The meat is done when temperature reaches 160°. Add the cabbage wedges to the top, and continue cooking until cabbage is tender.
- When serving, sprinkle the potatoes with parsley. Make sure your guests have salt & pepper and a variety of mustards to choose from.