Monday, March 19, 2012

Maria's Slow Cooker Corn beef & Cabbage

2 Celery stalks cut in fours
4 carrots cut in fours
2 small onions cut in fours
6-8 red potatoes
1 4-pound corned beef brisket
1 bottle of dark ale
1 teaspoon of parley 
1 medium cabbage head cut in 6 wedges

In slow cooker or Crockpot, place celery, carrots, onion and potatoes at the bottom.  Rinse your corn beef and place it on top of vegetables.  Add the bottle of ale, and spices, then add water making sure to just cover over your meat.  Cover and cook at high heat for 4 hours, then remove the lid and add the cabbage cover and continue to cook all together for another 3 hours.

After cooked, carve the beef into slices with cabbage and vegetables surrounding it, add some of the cooking liquid over all of it. 


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