Corned Beef and Cabbage Crock Pot Recipe

I’ve seen a few recipes on line for cooking corned beef and cabbage in a crock pot, some say add the cabbage and potatoes to the bottom of the pot, and place the meat on top, others say to cook it in the juices about 30 min. After you remove the meat.

I’d like to cook it slow for 10-12 hours. I’m a real novice when it comes to using a crock pot. Also, I’d like to use beer in the corned beef and cabbage crock pot recipe. My corned beef weighs 2lbs. Do I just cover with liquid, or put more in? Looking for any suggestions for the best, full proof preparation of the dish in a crockpot.

CORNED BEEF BRISKET COOKED IN BEER RECIPE :

4 lb. corned beef brisket
2 (12 fl. oz.) bottles of Killian’s Red Ale

Place the corned beef with the juices and seasonings from the bag in the crock pot. Pour beer all around the beef.

Cook on Low 10 – 12 hours, until tender. Mine took 11 hours. Remove beef from crock pot to cool. I let it rest 15 minutes before slicing.

At this point, put 1 head of cabbage cut into wedges, one 2lb. bag of carrots, and 2 yellow onions cut into wedges in the cooking liquid and cook on High for 4 – 5 hours, until tender.

Slice the meat and put it in a 13x9x2-inch Pyrex casserole or equivalent and refrigerate until 40 minutes before dinner. Remove from oven and spoon several ladles of the cooking liquid from the vegetables over the corned beef and warm in the oven for 35 minutes at 325* F.

I like to serve with Colcannon.

COLCANNON

2 1/2 lbs. potatoes, peeled and cubed
4 slices bacon
1/2 sm. head cabbage, chopped OR 16 oz. package cole slaw mix
1 large onion, chopped
1/2 c. milk
salt and pepper, to taste (start with 3/4 tsp. salt and 1/4 tsp. pepper)
4 Tblsp. butter

Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.

Slice bacon into 1/4-inch slices and place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Scoop bacon out of the pan with a slotted spoon leaving the drippings in the pan. In the reserved drippings, saute the cabbage and onion until soft and translucent.

Drain the cooked potatoes, mash with milk, butter and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Serve immediately.

NOTE: I’ve used both the 1/2 head of cabbage and the cole slaw mix. I prefer the cole slaw mix for corned beef recipe. Much easier to stir with the smaller cabbage pieces and I really liked the little bit of color the carrot gives the potatoes.