A tasty holiday tradition in my family, Corned Beef and Cabbage is a favorite Irish St. Patrick’s Day meal. This recipe using your slow cooker makes an incredibly moist, tender and delicious Corned Beef & Cabbage cooking your beef brisket to perfection.
2 stalks of celery
4 large carrots, peeled and cut into uniform pieces no larger than 2 inches
10 baby red potatoes, quartered
2 cups of frozen pearl onions
1 corned beef brisket (4 pound) with spice packet
12 ounce bottle of stout or dark ale
4 cups water
1 tablespoon of pickling spices or spice packet that came with brisket
1 medium head of cabbage, cut into 6 wedges
Put the celery, carrots, potatoes, and pearl onions in the bottom of the crockpot.
Pour in water.
Place brisket on top of the vegetables.
Pour beer or ale over the brisket.
Sprinkle pickling spices or contents of the spice packet over the brisket.
Place cover on slow-cooker and turn on High for 4-5 hours.
Cut cabbage into wedges and add to crockpot tucking them around the brisket. Cook for 2 more hours.