Corned Beef and Cabbage in the Crock-Pot
...by Butterflydog
1 bottle of beer or ale
3 Lbs first cut corned beef brisket
4 large carrots cut up
1 large onion sliced
few cloves of peeled garlic
4 potatoes cubed ( or use small whole fingerling potatoes )
1 large green cabbage cored
pickling spice as desired ( optional ) ( tie up into cheesecloth if using
)
Into the crock-pot place carrots, potatoes, onion, and garlic. Pour over
the beer. Add the corn beef fat side up. ( I first rinse it off in cold
water and pat dry ) . Cover and cook high about 8 hours . The last 2 hours
of cooking add cored wedges of cabbage and push down over beef into
liquid.
When done, remove cabbage and vegetables to a platter, Carefully slice
corned beef and place over vegetables. I find it easier to prepare the day
before. When the corned beef is cold, it's much easier to thinly slice.
Everything quickly reheats well in the oven or micro.
Yield: 6 servings and don't forget to serve with a good mustard
