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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crockpot Corned Beef and Cabbage Recipe

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This recipe for Crockpot Corned Beef and Cabbage is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
• 3-4 medium carrots, thinly sliced
• 1 yellow onion
• 1 corned beef brisket, about 3-4 pounds
• 1 cabbage, about 2 pounds
• 1 packet season (comes with corned beef)
• water
• olive oil
• butter
• lemon juice
• 3-6 bottles Smethwick’s beer or other stout
Directions:
Directions:
In a large crock pot add about 1-2 inches of water. Add corned beef then add enough beer to cover the corned beef almost to the top (about 2/3 covered with liquid). Cook on low for 8-10 hours or on high for 3-4 hours. About half way through the cooking time add diced potatoes, carrots and onion. Let cook until soft, you may need to add the carrots first to cook longer.

Once all items are cooked start the cabbage. In a large frying pan add olive oil, butter and a few table spoons water and heat on medium heat. Cut cabbage in half or quarters and add cut side down. Cover and cook until tender. Just before serving drizzle with lemon juice and serve.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min

 

 

 

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