Watch for sales at your local meat market and by the brisket when the price drops to make this not only easy but also super affordable. It can be enjoyed all year long, especially in the summer when you don’t want to turn on the oven! Check out what they are saying about this recipe over at All Recipes:
“No more dry corned beef! Cook this in your slow cooker all day and you’re guaranteed success!”
That’s why crock pot recipes are my favorite…they’re pretty hard to mess up. This one came out perfectly!
Ingredients
4 large carrots, peeled and cut into matchstick pieces
10 baby Idaho red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces Bud Light beer
1/2 head cabbage, coarsely chopped
Instructions
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket.
Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
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Quick Tip: Use a liner in the crock pot for easier cleanup.
Thanks again to All Recipes for this traditional and delicious recipe.