Crock Pot Corned Beef & Cabbage

By KeyIngredient

Ingredients

• 1 CORNED BEEF WITH SEASONING
• 1 HEAD OF CABBAGE, CUT INTO QUARTERS
• 10-12 RAW CARROTS
• 10 BABY RED POTATOES
• ONIONS, PEELED AND QUARTERED
• 2-3 CLOVES GARLIC, TO TASTE
• GRAINY MUSTARD, TO GARNISH
• SALT AND PEPPER, TO TASTE
• FRESH THYME, TO TASTE
• FRESH PARSLEY, TO TASTE

Details

Servings 6
Adapted from waitingonmartha.com

Preparation

Step 1

FILL CROCKPOT WITH CORNED BEEF (FAT SIDE UP), POTATOES, ONION, & CARROTS. ADD WATER SO IT COMES UP TO THE BOTTOM QUARTER OF THE BEEF. TOP WITH ONE BOTTLE OF BEER.
COVER AND COOK THE CORNED BEEF ON LOW FOR 8-10 HOURS. (YOU CAN COOK IT ON HIGH FOR 4 HOURS, BUT I SWEAR THE MEAT TASTES THE BEST WITH MY LOW-AND-SLOW METHOD!)
DURING THE LAST 30 MINUTES OF COOKING, ADD CABBAGE.*
SLICE INTO PREFERRED CUTS, ADD GRAINY MUSTARD, FRESH PARSLEY AND THYME TO SERVE.
NOTES
*YOU CAN ALSO COOK THE CABBAGE SEPARATELY BY BOILING IT IN WATER FOR 20 MINUTES IF THERE ISN'T ENOUGH ROOM IN THE CROCK POT.
BY MANDY KELLOGG RYE @ WAITING ON MARTHA