Easy Corned Beef and Cabbage (Stovetop or Slow Cooker)

Youve never had corned beef and cabbage so tender and juicy! This will knock your socks off! Add the cabbage, potatoes and carrots, and youve got yourself your new favorite Irish meal!
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PRINTABLE RECIPE: https://thestayathomechef.com/corned-beef-and-cabbage/




Ingredients

2 to 3 pounds corned beef brisket, with spice packet
4 cups beer or beef broth
cup Worcestershire sauce
2 pounds baby red potatoes
2 pounds baby carrots
1 large head green cabbage, cut into wedges
teaspoon salt
teaspoon black pepper


Instructions

STOVETOP:

1 00:20 - Place corned beef into a large 4 to 8 quart pot with lid. Roast should sit comfortably in the bottom of the pot. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.

2 00:44 - Bring to a boil over high heat. Cover pot with lid and reduce the heat to low. Simmer for 50 minutes per pound of brisket, until the meat shreds easily with a fork.

3 00:59 - Add in potatoes. Place the lid back on and let cook 15 minutes, until potatoes start to get tender.

4 01:40 - Add in carrots and cabbage wedges and season vegetables with salt and pepper Continue to cook, with the lid on, for 15 minutes until cabbage, potatoes, and carrots are all tender.

5 01:58 - Remove meat from pot and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you'd like. Season with additional salt and pepper to taste.

SLOW COOKER:

1 02:07 - Place corned beef brisket into the bottom of a 6 quart slow cooker. Pour beer (or beef broth) over brisket to cover. Add in worcestershire sauce. Sprinkle spice packet over brisket.

2 02:22 - Cook on low for 4 to 5 hours.

3 02:25 - Add in potatoes, carrots, and cabbage. Season with salt and pepper. Continue to cook on low for another 4 to 5 hours, until vegetables are tender and meat shreds easily with a fork.

4 02:49 - Remove meat from slow cooker and let rest 15 minutes. Slice against the grain or shred. Serve vegetables with as much or as little of the liquids as you'd like. Season with additional salt and pepper to taste.




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