How to Cook Crockpot Corned Beef & Cabbage

St Patrick's Day is probably the most popular March holiday (aside from when Easter lands in March), and to celebrate we are going to drink green beer and eat Irish food. Corned beef & Cabbage is a very popular Irish meal that will help get the St Patrick's day feeling in your household.

This is a delicious meal that can be served any time of the year and is a family favorite in my household.

You will need around twelve hours total to make Crockpot corned beef and cabbage, with just over thirty minutes being dedicated to preparation.

Serving Size: Roughly 8 servings

Corned Beef and CabbageIngredients:
2-3 lb. corned beef brisket with seasoning packet
6 carrots, cut into chunks
2 onions, chopped
12 oz. can beer
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage


Preparation:
In a four to six liter Crockpot, combine your chopped up onions and carrots.

Rise off corned beef brisket then pat dry with paper towels before sprinkling on the seasoning packet.

Pour the beer over the corned beef brisket and then spread mustard over the meat.

Mix the brown sugar with the 1 cup of water in a small container then pour it over the corned beef brisket as well.

Put the cover back on your Crockpot and allow to cook low for 11-12 hours.

Remove the corned beef from the Crockpot and wrap in tin foil to keep warm.

Place the cabbage wedges in the crock pot with the veggies and liquid, place the lid back on the Crockpot and allow an additional 30-40 minutes of cook time.

Your food is ready to serve! Cut the beef across the grain and serve with the cabbage, carrots and onions from the Crockpot. Pour the cooking juices over top of the meat/veggies for additional flavor.