Crock Pot Corned Beef and Cabbage Recipe

Corned beef and cabbage is an easy dish made even easier with a Crock pot Corned Beef and Cabbage Recipe.

Just add the ingredients in the correct order, turn it on and forget it until dinner.

Crock-pot Corned Beef and Cabbage Recipe

6 to 8 medium potatoes, peeled and cut into 1/2-inch slices
3 medium carrots, thinly sliced
2 ribs celery, thinly sliced
1 corned beef brisket, about 3 pounds
1 cabbage, about 2 pounds
1/2 teaspoon black pepper
1 1/2 cups water

To help with crock-pot cleanup later lightly butter or spray a 5 to 6-quart crock-pot.

The first items into the pot are the potatoes. Layer the potato slices over the bottom of the crock-pot. Add the celery and carrots on top of the potatoes. Next is the beef. Place the corned beef brisket on top of the vegetables.

The cabbage and water are last. Slice the cabbage into 8 wedges and arrange around the corned beef. Sprinkle with the pepper and add the 1 1/2 cups of water.

Cover and cook on LOW setting for 7 to 8 hours or until meat and vegetables are tender.

Remove the crock-pot corned beef and cabbage recipe to a serving platter and cover with foil. Allow it to rest for 10 to 15 minutes before attempting to slice.

The long slow cooking time of this Crock-pot Corned Beef and Cabbage Recipe delivers tender corned beef with very little shrinkage. This recipe will serve 8 people easily.

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