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PRINTABLE RECIPE: 🖨️ https://thestayathomechef.com/corned-beef-and-cabbage/ 🖨️
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✅Ingredients
• 2 to 3 pounds corned beef brisket, with spice packet
• 4 cups beer or beef broth
• ¼ cup Worcestershire sauce
• 2 pounds baby red potatoes
• 2 pounds baby carrots
• 1 large head green cabbage, cut into wedges
• ½ teaspoon salt
• ½ teaspoon black pepper
✅Instructions
STOVETOP:
1️⃣ 00:20 – Place corned beef into a large 4 to 8 quart pot with lid. Roast should sit comfortably in the bottom of the pot. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.
2️⃣ 00:44 – Bring to a boil over high heat. Cover pot with lid and reduce the heat to low. Simmer for 50 minutes per pound of brisket, until the meat shreds easily with a fork.
3️⃣ 00:59 – Add in potatoes. Place the lid back on and let cook 15 minutes, until potatoes start to get tender.
4️⃣ 01:40 – Add in carrots and cabbage wedges and season vegetables with salt and pepper Continue to cook, with the lid on, for 15 minutes until cabbage, potatoes, and carrots are all tender.
5️⃣ 01:58 – Remove meat from pot and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you’d like. Season with additional salt and pepper to taste.
SLOW COOKER:
1️⃣ 02:07 – Place corned beef brisket into the bottom of a 6 quart slow cooker. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.
2️⃣ 02:22 – Cook on low for 4 to 5 hours.
3️⃣ 02:25 – Add in potatoes, carrots, and cabbage. Season with salt and pepper. Continue to cook on low for another 4 to 5 hours, until vegetables are tender and meat shreds easily with a fork.
4️⃣ 02:49 – Remove meat from slow cooker and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you’d like. Season with additional salt and pepper to taste.
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