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Corned Beef
Corned Beef
"Although you will need to intervene a few times to add the veggies, cooking corned beef in the is one of the easiest ways to make this brisket. This corned beef with baby carrots, potatoes, and cabbage is slow-cooked for 9 hours creating an incredibly tender and juicy slab of salt-cured brisket. While corned beef does have roots in Ireland, it’s mostly popular in America and typically enjoyed during St. Patrick’s Day celebrations. It’s an Irish-American tradition curated from immigrants in New York that’s mashed together with Jewish culture (salt-cured beef purchased from kosher butchers) and has since been a mainstay during the holiday, but can certainly be enjoyed year-round. "
Serves6
Cooking MethodSlow Cooker
Ingredients
- 1 Medium Onion
- 3 pounds Corned Beef Brisket
- 2 tablespoons Honey
- 14 9/10 ounces Guinness
- 6 Cloves Garlic
- 3 cups Baby Carrots
- 1 pound Baby Potatoes
- 1 head Green Cabbage
- Salt and pepper to taste
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Cover the bottom of the crockpot with sliced onions.
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Drain and rinse the corned beef, then place it fat side up on top of the bed of onions in the crockpot.
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Visit https://amandascookin.com/crockpot-corned-beef/ for full printable recipe.
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