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This is a simple recipe for corned beef and cabbage.

You will need:

  • A crock pot/slow cooker
  • 6 cups of water
  • A 3 pound - 4 pound corned beef brisket preferably pre-seasoned
  • 1 medium sized onion
  • 4 large carrots
  • 1/2 head of cabbage
  • 10 small red potatoes
  • 6 oz of beer preferably a lager (you can substitute 6 oz of water for the beer)
  • cutting board
  • sharp chef knife
  • vegetable peeler

Step 1: Prep the Potatoes

Pick 10 small potatoes. Wash the potatoes and you can peel the potatoes if you like. Quarter the potatoes with a sharp knife. Then put the potatoes in the crockpot.

Step 2: Peel the Carrots and Cut Them Into Small Bite Size Pieces

Wash the carrots and peel them with a vegetable peeler. Cut the carrots into diagonal pieces and place them into the crock pot.

Step 3: Cut and Add the Onion

Peel the outer skin of the onion. Put the onion in the freezer for about 10 minutes, light a candle and chew a piece of gum so when you cut the onion you will not cry. Remove one side of the onion so it can be placed flat on the cutting board. Slice the onion into 1/6 inch pieces then cut them into bite size pieces. Place the onions into the crock pot.

Step 4: Add 1/2 Head of Cabbage

Cut the head of cabbage in half. Cut the halved cabbage into slices and add then cut or rip them into bite size pieces. Set the cut cabbage aside in the frige.

Step 5: Put the Brisket in the Crock Pot

Add 6 cups of water to the vegetables and place the brisket on top of the vegetables while trying to contain all the juices from the brisket in the crock pot. Pour 6 oz of beer on top of the brisket. The beer that I chose was Harp Lager by Guinness Brewery. Make sure that the brisket is almost completely covered with water/beer. The vegetables can be place around the brisket so less water is needed. Add more water or beer if needed. Note that slow cooking will not evaporate that much water.

Step 6: Cook the Brisket

Place the crock pot on low for 8 hours. The low setting may be substituted for the high setting for 4 hours.

Step 7: Add the Cabbage

Set the cooker on low if it was on high. Add the cabbage that was prepared earlier into the pot and stir. Cook for one more hour on low.

Step 8: Measure the Temperature of the Brisket.

Place the thermometer in the center of the brisket. This is an important step especially if you set the crock pot on high. The temperature should read at least 160 degrees Fahrenheit. If not cook the brisket longer until it reads 160 F.

Step 9: Cut the Brisket and Serve

Place the brisket on the cutting board and cut it into slices. Serve the slices onto the plates and add the cooked vegetables and juice to the plate. Place all the unused slices of brisket back into the crock pot and keep on low or keep warm until you are no longer serving it. Cover and refrigerate any leftovers and it should keep for about 7 days. You can add horseradish sauce to it if you like.

<p>Looks super tasty!</p>

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