Spirited Corned Beef and Cabbage – Crockpot
- 3 to 4 pounds corned beef with seasoning pack
- 2 bay leaves
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 (12 oz) can beer
- 4 to 6 small gold potatoes, scrubbed and left whole
- 3 carrots, coarse cut
- 1 medium onion, quartered
- 2 ribs celery, coarse cut
- 1 can chicken broth (more or less)
- 1 cabbage cut in 8-wedges
In crockpot arrange potatoes, carrots, onion, and celery, then lay corned beef on top.
In a bowl, combine seasoning pack, bay leaves, garlic, black pepper, and beer, stir, then pour beer-spice liquid over the top of the meat, being sure you scrape out all the spices onto the meat.
Add enough chicken broth to crockpot to just come up half way on the meat, pouring the chicken broth around the edges, not over the meat so you don’t disturb the spices on top of meat.
Cover and cook on LOW 6 to 7 hours before adding cabbage. (total cooking time is 8 to 9 hours)
Uncover and arrange cabbage wedges around beef, spooning a little liquid from the crockpot over cabbage.
Cover crockpot and continue cooking for 1 1/2 to 2 hours or until cabbage is tender.
Remove meat to platter, cover loosely with foil and let rest for 5 minutes, then cut meat on the bias to serve alongside the veggies from the crockpot.
Perfect for St. Patrick’s Day or any cold winter day.
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