This is pretty much a St. Patty’s day staple – and it is so easy to make. All the boys in my house love it – in fact, Michael usually has me make two full crock pots of it so that he can pick at left overs all week. I’ve made this with and without potatoes in the pot. And you can add other root vegetables too (I’ve seen it with rutabagas, done it with carrots, whatever is taking up space in the fridge.) I think this year I’ll serve it without adding the potatoes and make mashed potatoes on the side instead – leaves more room in the crock pot for the corned beef!
3 -4 lbs corned beef brisket (with included spice packet)
1 onion, chopped
2 TBSP cider vinegar
2 TBSP brown sugar
1 TBSP dry mustard (alternatively, you can use 2 TBSP brown mustard)
½ teaspoon pepper (or try 2 TBSP whole peppercorns, crushed, if you have them)
1 head of cabbage, cut into wedges
12 ounces dark beer (or 1 ½ cups of water)
4 potatoes, peeled and quartered (optional)
2 carrots, peeled and cut into chunks (optional)
- Place corned beef brisket and any seasonings included in your slow cooker.
- Top with onion and cabbage (and potatoes/carrots if using).
- Whisk together the vinegar, brown sugar, mustard, and pepper, pour over top.
- Pour beer or water over top.
- Cook on low for 8 hours.