This Crock-Pot Corned Beef & Cabbage Recipe Makes St. Patrick's Day So Simple

Slow Cooker Corned Beef and Cabbage via Spoonful

Serves 4

Prep time: 10 minutes

Cooking time: 8 1/2 hours

Ingredients

6 red potatoes, halved

4 carrots, cut into 1/2-inch chunks

1 medium onion, cut into 1/2-inch chunks

1 (4- to 5-pound) corned beef, rinsed

3 large bay leaves

1 teaspoon black pepper corns

1 tablespoon Dijon mustard

8 ounces beer (any unflavored kind will do; you can substitute water here, as well)

2 cups low sodium chicken stock or water

1 medium head of cabbage, cut into 2-inch wedges

Directions

1. Place potatoes, carrots, and onion in the bottom of a large slow cooker pot.

2. Rinse the corned beef and lay it over the vegetables. Add in bay leaves, pepper corns, and Dijon mustard.

3. Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. Cover and cook on low setting for 8 hours.

4. Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).

5. Plate beef and veggies.

6. Slice beef against the grain and serve with extra mustard.