Here is a traditional recipe for Irish Corned Beef and Cabbage. The recipe, as given, will fit in a 3 quart slow cooker but can be increased or decrease in size to fit any size cooker. This is more than enough for a family of 4 and can be increased to feed a crowd. Because of how long it takes to cook, it makes a great recipe choice for putting on in the morning before going to work. The cabbage can be added on returning home at 4 for a 7 o'clock mealtime. By cooking the brisket long and slow, you can turn this normally tougher cut of beef into a tender moist meat dish.
The carrots, onions, potatoes, and cabbage in this recipe make it a good source of the vegetables we all need more of in our diet. A single cup of carrots only has some 52 calories and supplies the body with 140% of the vitamin A needed daily by adults. They also supply the body with niacin, thiamin, potassium, and vitamin B6. Cabbage, another low calorie vegetable, is high in antioxidants that help to prevent cancers. It is a good source of the vitamins C and K and provides the digestive system with fiber to keep it running smoothly.
2 lb beef brisket - remove the excess fat
1 small onion - sliced
4 medium carrots - sliced 1/2 inch thick
1 lb of red potatoes - cut into 1 inch pieces
1/2 head of cabbage, washed, cored and sliced into wedges
16 oz. of beer
1 Tablespoon of Dijon mustard
1. Make layers in the slow cooker of the carrots, onions, and potatoes.
2. Lay the beef brisket on top of the vegetables.
3. Mix the beer and mustard together in a bowl until well blended. Pour over the brisket.
4. Place the cover on the slow cooker and cook on low for 6 to 8 hours.
5. Arrange the cabbage pieces around the brisket and cook for another 3 hours with the cover on.