Easy Slow Cooker Corned Beef & Cabbage
- 7 whole Red Potatoes, Peeled Either Halved Or Quartered Depending On Size
- 1- 1/2 cup Baby Carrots
- 1/2 whole Onion, Halved
- 1- 1/2 cup Celery, Cut About The Same Size As The Carrots
- 4- 1/2 pounds Corned Beef Brisket
- 13 cups Plus 2 Tablespoons Yellow Mustard
- 6 Tablespoons Brown Sugar
- 1 head Cabbage, Cut Into 6-8 Equal Wedges
- Place potatoes, carrots, onion and celery on the bottom of the crock pot.
- (Tip: I always use a crock pot liner to help keep my cleanup on the light side.)
- Place beef (fat side up) on top of vegatables, add the contents of the spice packet (it comes with the brisket) to the crock pot.
- Fill the crock pot with enough water to cover the meat.
- Cook on high for 7-8 hours.
- Whisk mustard and brown sugar together to make a glaze; set aside.
- (Adjust to your personal taste.
- If you like a tangier glaze, then add a bit more mustard; if you like a sweeter glaze, then add more brown sugar.)
- Once your corned beef is done, put the cabbage wedges into a deep pot.
- Use a glass measuring cup to scoop juices from the crock pot into the pot.
- Transfer enough juice to cover 3/4 of the cabbage.
- Place the lid on the pot (but dont close it all the way) and cook on medium high until cabbage is tender.
- Preheat oven to 400 degrees F. Transfer the beef to a baking sheet and cover the top of the beef (fat side) with the glaze.
- Bake on the middle rack for about 710 minutes or until the glaze is hot and golden brown.
- (Put as much or as little of the glaze as you want.)
- Remove the core from the cabbage and cut each wedge in half.
- Arrange cabbage, potatoes and carrots onto a plate (all of the flavor from the celery and onions have cooked out of it so I usually dont serve those).
- Slice beef against the grain and serve with remaining glaze.
red potatoes, carrots, onion, celery, brisket, yellow mustard, brown sugar, cabbage
Taken from tastykitchen.com/recipes/main-courses/easy-slow-cooker-corned-beef-cabbage/ (may not work)