Crock Pot Corned Beef and Cabbage
This is a wonderful and effortless way to make Corned Beef. It slow cooks for a few hours and comes out tender and tasty every time. Not only is this good for the Irish-American version of St. Patrick's Day, but whenever you might want this meal. We truly enjoy the leftovers and look forward to making the best Reuben sandwiches from the Corned Beef.
Servings: 4 people
Calories: 405kcal
Cost: $15
Equipment
- 1 Medium to Large Crockpot
- Knife
- Serving Platter
Ingredients
- 1 3 to 4 pound corned beef and it's spices
- 5 medium to large potatoes, sliced into quarters
- 1 head of cabbage sliced into wedges
- 1 can beer (of your choice)
- 4 cups water
Instructions
- Set your crockpot to it's highest setting
- Pour four cups of water into Crockpot
- Pour one 12 ounce can of beer into crock pot
- Cut your potatoes into wedges and place in the crock pot
- I like my cabbage soft, so I put it in right at the very beginning so it's fall apart tender when it's time to eat. You can also elect to add the cabbage into the pot after 2 hours of cooking for more firm cabbage. See Above
- Unpack the corned beef from it's packaging and place it into the crock pot. I do not save the brine that it comes in. I just put the beef into the crock pot.
- Take the season packet and sprinkle on top of the corned beef
- Keep the heat on high and cover the crock pot.
- After two hours of cooking, carefully turn the corned beef onto it's opposite side and continue cooking for two more hours. If you've elected to wait to add your cabbage, do it here as well!
- After 4 hours of cooking, turn the crockpot off and let everything rest for about 30 minutes.
- After 30 minutes, take the corned beef out of the crock pot and put onto a serving platter. Slice the corned beef against the grain into the desired amount of slices. It should be pretty tender at this point.
- Get a slotted spoon and scoop out the potatoes and cabbage and place with the corned beef.
- You are ready to eat!!