|Slow cooked corned beef brisket is surrounded by a blanket of cabbage & potatoes.|
Many cooks shy away from making a corned beef brisket often times because of the confusing directions. Some packages will tell you to boil the brisket for an hour, then put it in the oven, now spin around three times. I don't know about you but I really don't have the time or patience for all that. I load my Rival SmartPot with everything in specific layers, set it and walk away. Here's the easy, yet very delicious slow cooker recipe:
BEST CROCK POT - SLOW COOKED CORNED BEEF & CABBAGE
2-3 lb Flat Cut Corned Beef Brisket
1 slice Smithfield Pork Jowl Bacon
2 medium Cabbage Heads
5 Baby Carrots
5 Medium Red Bliss Potatoes, quartered
1 Large Onion, sliced
1 teaspoon Garlic Powder or Minced Garlic
1 teaspoon Sazon Goya
1 cup of Guinness or your favorite beer
1/2 cup water
Start by layering the first sliced head of cabbage on the bottom of your slow cooker. Now add half of all of your seasonings and vegetables. Place the corned beef brisket on top. Add the remaining cabbage and half of the ingredients over top of the brisket. Add your 1 cup of Guinness and 1/2 cup of water. Top everything with cut up pieces of the pork jowl bacon.
Cover and set on high for about 5 hours or low for 6 1/2 hours. When done, slice and enjoy with the delicious cabbage and potatoes and a pint of your favorite beer!
|Try adding a cup of Guinness to your Corned Beef & Cabbage before cooking.|