Corned Beef and Cabbage (Slow Cooker)

Submitted by Warnke Family R... on June 2, 2010 - 6:06pm

Summary

Yield
SourcePriscilla Warnke (adapted from Food Network Magazine)
Prep Time20 minutes
CategoryMeats

Description

Ingredients

  • 4 lbs lean raw corned beef brisket
  • 1 pack pickling spice (included with brisket or see below to make own)
  • 3 stalks celery, cut into 4" pieces
  • 1 lb carrots, peeled and cut into 4" pieces
  • 1 1/4 lbs fingerling potatoes or small red potatoes
  • 1 leek, white and light green parts only, cut into 3" pieces
  • 1 head cabbage cut into wedges

Instructions

Serves:  4                                                                                               Rating:  Awesome

Cook Time:  7 hours

Pickling Spice Mix:   4 whole allspice berries; 2 tsp. whole black peppercorns; 2 whole cloves; 1/2 tsp. mustard seeds; 2 cloves garlic (cut in half)

Place the corned beef in a large slow cooker and scatter the pickling spices on top.  Cover with enough hot water (4-5 cups) to cover the meat by at least 1 inch.  Put on lid and slow cook on high for 4 hours.

Add celery, carrots, potatoes, and leek (in this order for even cooking).  Cook an additional 3 hours.  Remove vegetables and meat, cover with foil, and keep warm in the oven.  Transfer liquid to a pot and add cabbage.   Cook on stove until cabbage is tender, approximately 15-20 minutes.

 

 

         

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