Crockpot Corned Beef With Cabbage

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Ingredients

  • 4 carrots, peeled and cut into 2-inch pieces
  • 1 yellow onion, peeled and large dice
  • 12 baby red potatoes, quartered
  • 1 4-pound corned beef brisket with pickling spice packet or 1 tablespoon pickling spice
  • 2 tablespoons dark brown sugar
  • 1 14.9-ounce can of Guinness® stout
  • 8 sprigs fresh thyme
  • 1/2 head cabbage, rough chopped
  • 3-4 tablespoons prepared horseradish, optional

Directions

  1. Layer the carrots, onion and potatoes on the bottom of a 5- or 6-quart slow cooker.
  2. Rub the corned beef brisket with brown sugar
  3. Place the meat, fat side up, on top of the vegetables and sprinkle with the spice packet.
  4. Pour the beer over the vegetables, carefully avoiding the brisket so the brown sugar is not washed off.
  5. Place the sprigs of fresh thyme on the meat and vegetables.
  6. Cover and cook on high for 5-6 hours (or cook on low for 10-12 hours) or until the corned beef is tender.
  7. Uncover the slow cooker and cover the brisket with the cabbage. Cover and cook on high for an additional 45 minutes until the cabbage is tender. If cooking on low, cook an additional 1 1/2 hour to 2 hours.
  8. Remove the corned beef brisket and cut the meat against the grain.
  9. Serve with the vegetables and spoon the cooking liquid over top.
  10. Serve with horseradish, if desired.

https://www.cutco.com/learn/crockpot-corned-beef-with-cabbage-and-beer