Corned Beef and Cabbage - Crock Pot Style
St. Patrick's Day is this week, we are getting a Blizzard so I wanted to make something that would be yummy and make the house smell good while we were snowed in.
I will warn you.. this takes forever in the crock pot...FOREVER! Slow and low. I put it on at midnight last night and it was ready at about 2pm the next day 14 hours. I had a big daddy brisket 4.5lbs so cooking times will vary based on the size of your roast.
I am such a "HOT MESS" I didn't take any pictures until it was plated, it looked so pretty in the crock pot especially when I added the cabbage.
You can probably do this stove top and it will take less time however I opted for the crock pot.. so much less maintenance. Just set it and forget it!
Here you have it:
4lb Corned Beef Brisket
Season packet that comes with the Brisket
Carrots (as many as you like)
Potatoes (as many as you like)
Garlic to taste
4 cups Beef Broth
1/2 Can of Guinness
1 TBSP Dijon Mustard
1 TBSP Worcestershire Sauce
Slice the onion thinly and place in the crock pot, add the brisket to the top of the onions. Mix 4 cups of beef broth with the mustard and Worcestershire sauce and pour on top of the brisket. Pour the half can of Guinness over the roast and add minced garlic. Add the packet of seasoning that comes with the Brisket. Cook on low for 12 hours. I added the cut up carrots and potatoes half way through so they don't get mushy. After 12 hours, add your cabbage (I had to remove some of the liquid to allow room for the cabbage) and crank that baby up to high heat. Cook another 2 hours on high. Cooking time varies so just check your roast and the fixings to be sure it's done and cooked thoroughly.