You’ve never had corned beef and cabbage so tender and juicy! This will knock your socks off! Add the cabbage, potatoes and carrots, and you’ve got yourself your new favorite Irish meal!
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PRINTABLE RECIPE: 🖨️ 🖨️
• 2 to 3 pounds corned beef brisket, with spice packet
• 4 cups beer or beef broth
• ¼ cup Worcestershire sauce
• 2 pounds baby red potatoes
• 2 pounds baby carrots
• 1 large head green cabbage, cut into wedges
• ½ teaspoon salt
• ½ teaspoon black pepper
1️⃣ Place corned beef into a large pot with lid. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.
2️⃣ Bring to a boil over high heat. Cover pot with lid and reduce the heat to low. Simmer for 50 minutes per pound of brisket, until the meat shreds easily with a fork.
3️⃣ Add in potatoes and carrots. Place the lid back on and let cook 15 minutes, until potatoes start to get tender.
4️⃣ Add in cabbage wedges and season vegetables with salt and pepper Continue to cook, with the lid on, for 15 minutes until cabbage, potatoes, and carrots are all tender.
5️⃣ Remove meat from pot and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you’d like. Season with additional salt and pepper to taste.
1️⃣ Place corned beef brisket into the bottom of a 6 quart slow cooker. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.
2️⃣ Cook on low for 4 to 5 hours.
3️⃣ Add in potatoes, carrots, and cabbage. Season with salt and pepper. Continue to cook on low for another 4 to 5 hours, until vegetables are tender and meat shreds easily with a fork.
4️⃣ Remove meat from slow cooker and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you’d like. Season with additional salt and pepper to taste.
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