It’s St. Patty’s Day!
What’s better than Corned Beef and Cabbage on St. Patrick’s Day?
When it’s waiting for you after the parades…
This Crock Pot version is easy and delicious!
Crock Pot Corned Beef and Cabbage
Serves: 6 Prep Time: 10 minutes Cook Time: 8 hours
WHAT YOU NEED:
1 3-4 pound corned beef brisket (with seasoning packet)
1 lb potato cut into bite sized pieces
1 bag baby carrots
2 onions quartered
1 bulb fennel, sliced
2 garlic cloves
1 can beef broth
3 T apple cider vinegar
2 T brown sugar
2 T soy sauce
2 garlic cloves minced
S&P
1 head cabbage cut into 6 wedges
WHAT TO DO:
Toss potatoes, carrots, onions, fennel and 2 whole garlic cloves into the bottom of a slow cooker.
In a large measuring cup combine beef broth, spice packet from the corned beef brisket, cider vinegar, soy sauce, brown sugar, minced garlic, S&P and stir to combine.
Place the brisket, fat side up) on top of vegetables in slow cooker. Lay wedges of cabbage around brisket. Pour beef broth mixture over corned beef and cabbage.
Cover and cook on low for 8 hours.
Remove corned beef from slow cooker and slice thin on an angle.
Serve on a platter along with veggies and potatoes.
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