Corned Beef and Cabbage
By á-24734
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Ingredients
- 1 1/4 lb. Small Red Potatoes, halved
- 1 Cup Baby Carrots
- 1 Tbs. Brown Sugar
- 1 Bay Leaf
- Garlic Powder, to taste
- 2 1/2 lb. Corned Beef Brisket
- 3 Cups Water
- 1 Bottle (12 oz.) Dark Beer
- 1 Small Head Cabbage, sliced thick
Details
Preparation
Step 1
Combine potatoes, carrots, brown sugar, garlic powder and bay leaf in a 5-6 quart slow cooker. Put the brisket on top of the vegetables and add water and beer. Cover and cook on low 8-10 hours. Add the cabbage for the last 1 1/2 hours of cooking. Remove the brisket from the crock pot; let rest, loosely covered, 5-10 minutes before slicing. Remove and discard the bay leaf. Remove the vegetables with a slotted spoon and serve with corned beef.
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