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Katie's Cucina

Corned Beef & Cabbage

A classic crock pot recipe for St. Patty’s day! My Corned Beef did not come with a seasoning packet this year, so I did some research and made my own seasoning!  *I don’t have a picture of this yet, so I borrowed this picture from the Taste of Home website.

 

Print Recipe

Corned Beef & Cabbage

Yield: 4

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, and 10 minutes

Ingredients:

  • 1 bottle of beer (I used Heinken)
  • 1 corned beef brisket
  • 1 medium head cabbage, cut into 8 wedges
  • 8 baby red potatoes
  • 6 large carrots, peeled and cut into 2-inch chunks
  • 2 tbsp peppercorns
  • 1 tbsp minced garlic
  • 1 tbsp of dried onion flakes
  • 2 tbsp fresh thyme
  • 4 cloves

Directions:

1. Place the corned beef in the crock pot. Add peeled carrots, spices, and potatoes. Pour the bottle of beer over all the contents in the crock pot. Cook on low for 8 hours. 
 
2. A half hour before your corned beef is ready place a large pot of water on the stove, bring to a boil. Add cabbage wedges to the boiling water, and cook for 20 minutes or until soft. 
 
3. Serve corned beef with potatoes and carrots from the crock pot, and a wedge or two of the cabbage! Enjoy!

Katie Original Recipe

   

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