Slow Cooker Corned Beef And Cabbage From Reynolds Recipes

SLOW COOKER CORNED BEEF AND CABBAGE

Steps:

• Spread baby carrots, potatoes, and onion into the bottom of a slow cooker crock. Pour water over the vegetables.
• Season the lean side of the corned beef brisket with onion powder and garlic powder. Set seasoned brisket onto the vegetables with the fatty side facing upwards. Pour beer over the brisket. Sprinkle contents of the spice packet over the brisket.
• Cook on Low for 10 hours.
• Remove brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker.
• Cook cabbage on High until tender, 30 to 45 minutes.
• Slice corned beef and serve with cabbage mixture.

SLOW-COOKER CORNED BEEF AND CABBAGE

Steps:

• In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

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.

SLOW COOKER CORNED BEEF AND CABBAGE FROM REYNOLDS®

Steps:

• Preheat broiler. Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• Place the potatoes and onion in the prepared slow cooker. Top with the brisket, apple juice, thyme, salt and pepper.
• Cook on low for 4 hours. Add the cabbage and apples to the slow cooker; cook on low for an additional 2 hours.
• While the corned beef cooks, place rye bread on a baking sheet lined with Reynolds Wrap® Foil. Spread bread with 2 tablespoons butter and broil 4 to 5 inches from heat 1 to 2 minutes or until toasted. Sprinkle with Gruyere cheese. Broil 1 to 2 minutes more or until cheese melts and browns.
• Carefully remove lid to allow steam to escape. Remove corned beef from slow cooker and thinly slice across the grain. Place on a large platter with the vegetables and apples, and drizzle with broth from the slow cooker to serve. Serve with rye bread cheese toasts. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.