Crock Pot Corned Beef With Cabbage And Carrots Recipes

CROCK POT CORNED BEEF AND CABBAGE

Steps:

• Remove the corned beef from the package.
• Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
• Cover and cook on LOW for 6 hours.
• Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
• Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
• Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
• Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
• Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

CORNED BEEF AND CABBAGE (CROCK POT)

Steps:

• Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well.
• Place corned beef and contents of spice packet in the mixture.
• Scatter the potatoes and carrots over the top and along the sides.
• Cover and cook on high heat setting 4 hours.
• Remove the lid and scatter the cabbage wedges over the top.
• Cover and continue cooking on low 3-4 hours longer, or until beef is tender.
• To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
• Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
• Whisk together the sour cream, horseradish and mustard in a small bowl.
• Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
• Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

"CROCK POT CORNED BEEF

Steps:

• You will need a large crock pot for this. Put the potatoes in the bottom of the crock pot, pierced once with a fork.
• Put the corned beef on top of the potatoes along with the juices from the bag.
• Run water in the bag and measure one cup and add to the pot.
• Quarter 3 medium sized onions and put on top of the meat and add carrots. Put lid on pot and cook on low 8-10 hours .
• Cut cabbage into about 6 wedges.
• Pour broth from crock pot over cabbage and steam until tender in a large frying pan 20 to 3o minutes.

TISH'S CROCK POT CORNED BEEF AND CABBAGE

Steps:

• Place onions in slow cooker.
• Place corned beef with carrots on top.
• Mix together apple juice, brown sugar, orange peel, cloves, garlic, mustard and pour over top.
• Add water or additional apple juice if needed to cover the top of the beef.
• Cover and cook low 8-10 hours or high for 5-6 hours.
• Place cabbage on top the last 3 hours, pushing down to moisten.
• Turn on high and cook until cabbage is done.
• Serve with horseradish on the side.