EASY CORNED BEEF AND CABBAGE (STOVETOP OR SLOW COOKER)

 EASY CORNED BEEF AND CABBAGE (STOVETOP OR SLOW COOKER)

3 HOURS 15 MINUTES

INGREDIENTS✔️

2 to 3 pounds corned beef brisket with spice packet

4 cups beer or beef broth

1/4 cup Worcestershire sauce

2 pounds small baby red potatoes

2 pounds baby carrots

1 large head green cabbage cut into wedges

1/2 teaspoon salt

1/2 teaspoon black pepper

INSTRUCTIONS✔️

STOVETOP

Place corned beef into a large 4 to 8 quart pot with lid. Roast should rest comfortably in the bottom. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.

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.

Add in potatoes. Place the lid back on and let cook 15 minutes, until potatoes start to get tender.

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. Actual cooking time will depend on the size of your carrots and potatoes.

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

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.

Cook on low for 4 to 5 hours.

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.

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.