Slow Cooker Corned Beef and Cabbage
Corned Beef and Cabbage is the token St. Patrick's Day dish, made by most just once a year. I gotta say, I don't know why we limit ourselves because I could eat this dish just as regularly as any other staple.
Ingredients
- 1 corned beef brisket, plus seasonings
- 1 440ml can Guinness
- 3 cups water
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 medium white onion, cut into sixths (bite-sized pieces)
- 1 cup baby red potatoes, halved
- 1 cup baby golden potatoes
- 1 tsp whole cloves
- 1 tsp peppercorns
- 1 tsp allspice
- 1 head cabbage, cut into wedges
Steps
- Prepare your vegetables; cut the carrots and celery into slices, cut the onion into bite-sized pieces, halve the baby red potatoes, and cut the cabbage into wedges. Set the cabbage aside.
- Place the carrots, celery, onions and potatoes in the bottom of your slow cooker. Put the beef on top of the vegetables, fat side down.
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