Crock Pot Corned Beef and Cabbage

Take it easy this St. Paddy's Day by making your corned beef and cabbage in the crock pot. Now nothing need stop you from spending the day with a Guinness in each hand.

Photo by Sandra M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    pounds lean corned beef brisket, all fat trimmed off

  • 1

    cup frozen pearl onions

  • 2

    medium carrots, peeled and cut into chunks

  • 2

    medium parsnips, peeled and cut into chunks

  • 1

    small head cabbage, cut into 6 wedges

  • 1/4

    cup chopped fresh parsley

  • 2

    bay leaves

  • 1/8

    teaspoon whole peppercorns

Directions

In a 5- to 6-quart crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water. Cover and cook on high 4 hours. Add cabbage, cook on high 1 hour 20 minutes more. Remove meat, slice and serve.

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