Slow Cooker Corned Beef and Cabbage
Ingredients
-
2½
pounds
corned beef brisket
-
4
medium
red potatoes
-
4
small
carrots, cut in half
-
¼
small
green cabbage, cut out the core
-
¼
teaspoon
salt
-
¼
onion
sliced
-
1
can (12-ounce)
beer
Instructions
- Let the corned beef sit at room temperature for 15-30 minutes before cooking.
- Layer the vegetables in the slow cooker: potatoes, carrots, half of the salt, cabbage, the other half of the salt, and onion.
- Pour in the beer and place the corned beef on top of the vegetables.
- Cover and cook on high for 1 hour and then low for 3 hours, or cook on low for about 6 hours.
- Ensure the meat is tender and vegetables are fork-tender before serving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
30g
Sodium
1000mg
Cholesterol
80mg
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