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Prep Time10 minutes
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Cook Time5-6 hours
Tender delicious, corned beef, cabbage, carrots, onions and colorful fingerling potatoes.
Ingredients
Directions
Equipment: slow cooker
Quarter and separate onions and layer in the bottom of the slow cooker. Peel carrots and cut into chunks and place on top of onions and add potatoes. Add 2 teaspoons minced garlic.
Rinse meat and place in slow cooker on top of the vegetables. Sprinkle the spice packet over meat and add 2 cups of beef broth.
Add cabbage cut into wedges removing the fibrous core about an hour before meat is done. I removed the potatoes and carrots as they were done, this freed up space for my cabbage.
Slice corned beef and serve with stoneground mustard and horseradish sauce. Enjoy!
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Conclusion
Notes: Corned beef leftovers are the best! I store mine in the broth that I cooked it in along with the cabbage. Makes great corned beef hash for breakfast and tasty sandwiches for lunch!
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