Tasty Slow-Cooker Corned Beef And Cabbage Recipe

March 16, 2014

The majority of folks cook their Saint Patrick's Day Corned Beef in a pot on the stove top, but this delish looking recipe throws that out the window by slow-cooking the dish in a crock-pot for maximum flavor.




  • 1 (4 - 5 pound) corned beef, rinsed
  • 1 medium head of cabbage, cut into 2-inch wedges
  • 6 red potatoes, halved
  • 4 carrots, cut into ½-inch chunks
  • 1 medium onion, cut into ½-inch chunks
  • 2 cups low sodium chicken stock or water
  • 8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
  • 3 large bay leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon black pepper corns


To read the rest of this recipe, click Here: Slow-Cooker Corned Beef And Cabbage

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