Slow Cooker Corned Beef and Cabbage
Description
You don't need to be Irish to celebrate St. Patrick's Day. Celebrate it with a delicious Irish inspired meal. It's easy when you let your slow cooker do all of the major work.
Ingredients
Corned Beef and Cabbage:
2 large carrots, washed and peeled
1 yellow onion, peeled
6 sprigs fresh thyme
3-4 lb. package corned beef brisket, with seasoning packet
1 quart water, chicken stock or 2 pints of of light beer
1/2 head savoy cabbage
1 lb. small red-skinned potatoes, washed
Honey Mustard:
1/2 c. grainy mustard
2 T. honey
Directions
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Corned Beef and Cabbage:
Line a 6-8 quart slow cooker with a slow cooker liner for easy clean up.
Cut carrots into 3" long pieces. Cut onion in half, leaving the root end intact. Cut each half into 3 wedges for 6 total. Put the carrots, onion and thyme in the bottom of the slow cooker.
Remove the corned beef from its package and brine. Place the corned beef in the slow cooker fat-cap side up on top of the carrots and onions. Cover with 1 quart water (or beer for more flavor); sprinkle with the seasoning from the packet. Cover. Cook High for 5 hours.
Honey Mustard: Stir together the mustard and honey in a small bowl.
Cut cabbage into 4 wedges, leaving the core intact. Place the potatoes in the slow cooker around the sides of the corned beef. Place the cabbage on top. Cover. Cook on High for about 2 more hours, or until the corned beef is tender and the cabbage and potatoes are soft. A good test is to use 2 forks to gently pull apart a piece of the corned beef. If the meat resists when pulled, it needs more cook time.
Remove the corned beef from the slow cooker. Slice the meat.
Serve the corned beef with the vegetables and the honey mustard.
4-6 servings.
*If you are lucky enough to have corned beef leftovers, use them to make Reuben sandwiches.