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Quick Corned Beef and Cabbage

2 1/2 pound corned beef brisket (point cut if possible), trimmed of
visible fat, plus flavor packet (if it's included in the package)
1 onion, quartered and broken into pieces
4 whole carrots, cut into 1-inch slices
4 medium potatoes, cut into about 8 pieces each
1 bottle beer (12 ounces light or nonalcoholic beer of your choice)
1 head cabbage, shredded


Place corned beef brisket in slow cooker. Sprinkle the seasoning packet contents over the top, if using. Spread onion over top of brisket, then carrots and potatoes. Pour beer over all.

Set slow cooker on High and cook 4-5 hours or on Low for about 8 hours. Add shredded cabbage, and spoon the hot liquid from the bottom of the slow cooker over the top of cabbage (a ladle works best for this).

Remove cabbage, potatoes, carrots and onions from slow cooker and arrange on a serving platter and keep warm. Remove corned beef and let rest 5-10 minutes. Slice brisket and arrange on serving platter with vegetables. Ladle some of the juices in the bottom of slow cooker into a gravy dish, if you like, to serve with the meat and vegetables.

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