Crock Pot Corned Beef and Cabbage

This recipe for Crock Pot Corned Beef is easy, easy, easy.. a meal that makes itself... and delicious!

TIPS

There are two cuts for Corned Beef... flat cut and point cut.   Flat cut is a lot leaner and doesn't shrink as much during cooking.  It tends to be more expensive.  Some people have said they feel the point cut is more tender, but with slow cooking I find the flat cut extremely tender.

Some recipes use beer.. or broth... I don't... water is enough.. the meat is extremely flavorful it really doesn't need anything else.

You can find already cured corned beef in the meat department of the grocery store.  They usually come with a spice packet... so you are all set.

I leave the vegetables out at the start... you can put them in at the start.. but I find they get mushy and I don't care for them.

I use Yukon Gold potatoes, I find they aren't as dry as other varieties.

The chopped cabbage goes in about an hour before serving.

I like to slice my meat, so I remove the meat and let it sit for the hour the vegetables take to cook.  You can leave it in if you prefer.

Served with a nice cold beer and some Irish Soda Bread.. and you have a wonderful meal!

Recipe:  Crock Pot Corned Beef and Cabbage

All you need:

About a 3 pound corned beef

4 cups of water

1 onion cut into pieces

4 potatoes, peeled and quartered

4-5 carrots, peeled and cut into 2 inch lengths then in half long ways

1/2 medium size cabbage, chopped

All you have to do:

Put the corned beef in the crock pot, sprinkle the spice packet over it.  Add 4 cups of water.  If you prefer to cook the potatoes, carrots and onion the entire time, lay them in the bottom of the crock pot and place the meat on top and then add the water.  (Note the cabbage is added an hour before the meat is done).

Cover and cook on high for 1 hour, then reduce the heat to low and cook for 6 hours.

Add the carrots, onion, potatoes and cabbage.  Remove the meat.  Cook for 1 hour or until the potatoes are the desired tenderness. 

If you prefer to leave the meat in when the vegetables are added, then add them after 5 hours and cook it for an hour or until the potatoes are the desired tenderness.