Corned Beef and Cabbage with Med Potatoes Scrubbed/washed

Serves 8 in about 8 hours. The slow cooker brings lg carrots cut and dark beer* low together.

Ingredients

• 1 lg onion, chopped
• 3 lg carrots, cut in large pieces
• 4 cloves garlic, minced
• 4 lbs corned beef brisket (get one with a spice packet)
• 6-12 oz dark beer* or low sodium beef broth (use 6 oz of the beer for a milder flavor)
• 2-4 cups water (only use just enough to cover the brisket and veggies.
• 4-6 med red or yellow potatoes, scrubbed/washed, quartered
• 1 head cabbage, cut in wedges

Method

1. Tip in the onion and carrots, and garlic to a 6 qt or larger slow cooker.
2. Set the brisket on top of the veggies. Then pour the beer and water over it.
3. Scatter the spice packet over the meat.
4. Stir in the potatoes. Tuck them in around the brisket.
5. Simmer on Low for 8-9 hours, or High for 4-6 hours, adding the cabbage 1 hour before serving.
6. Plate by slicing the brisket against the grain for the best, most tender portions. Then add some vegetables and some of the liquid from the slow cooker.
7. Some crusty bread is nice to serve with it to sop up those tasty juices!

More slow cooker ideas are in the slow cooker collection.