Corned Beef with Cabbage, Carrots, and Potatoes

My gal just loves a corned beef meal. Though this is not on my top ten list of meats that I might make for myself, a nice brisket properly prepared does make a fine entrée. I will taste the meat as I carve it for her plate. The veggies on the other hand are more my type of go to food. I love a little buttered cabbage wedge and a few carrots and potatoes. This is where I will dive in and enjoy myself. Let’s make a crockpot brisket and a nice earthy side-dish to go along with the meat.

Brisket is a tough cut of meat. It is prepared by injecting the fresh-cut brisket (lower front shoulder/leg area) with a variety of food prep chemicals. The process is used to tenderize the meat and prepare it for cooking. To get the very best results, it should be cooked low and slow.  In this recipe, I use the slow cooker and I make sure to use the low setting. I add celery, onion cabbage, carrots, and potatoes to make the meat flavor merge and incorporate into the veggies. 

1 corned beef brisket 3-4 pounds

1 medium-sized onion (cut into large pieces)

3 cloves garlic

2 bay leaves

2 ½ – 3 cups water

2 pounds mini Yukon potatoes peeled & quartered

2 large carrots, chopped

1 small head of cabbage, quartered

Chop onion into large chunks and place in the bottom of an 8 qt slow cooker.
Top with corned beef and seasoning packet. (packet found in the brisket wrapping
Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
Cook on low 8-10 hours.
Add veggies after about 3 hours

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