Beef in Slow Cooker (Print Version)
# Ingredients:
→ Core Items
01 -
3 to 3 1/2 pounds corned beef brisket, with seasoning packet
02 -
1 medium white onion, cut into quarters
03 -
2 cloves garlic, peeled and kept whole
04 -
3 cups water
→ Veggies
05 -
1 1/2 pounds small red potatoes, cleaned and cut into 2-inch pieces
06 -
1 medium (around 1 1/4 pounds) green cabbage, divided into sixths
07 -
4 large carrots, skinned and chopped into 2-inch chunks
→ Finishing Touch
08 -
Stone-ground mustard, for adding on top
# Instructions:
01 -
Wash the corned beef in cold water. Put it in your slow cooker with the fatty part facing up. Scatter the seasoning packet on the meat. Toss in onion and garlic. Add water over everything. Let it cook on low for 8 hours (or high for 4 hours).
02 -
When you've got 2 hours left (or 1 hour on high), take out the meat. Drop potatoes at the bottom. Put the beef back in. Arrange cabbage and carrots around the sides. Cover it up and keep cooking.
03 -
When the veggies feel soft, take out the beef. Cut it across the grain. Put it on a big plate with all the veggies. Add some stone-ground mustard if you want.
# Notes:
01 -
Leftover food can stay good in a sealed container up to 3 days.
02 -
Warm it up again in your microwave or oven.