INGREDIENTS
Corned Beef Roast
4-5lbs, already brined/seasoned
1 Tbsp Pickling Spices
reserved from the brine
4 Large Carrots
peeled and cut into matchstick pieces
10 Baby Red Potatoes
quartered
1 Onion
peeled and cut into bite sized pieces
Water
4 cups
Beer
6oz
1/2 Head Cabbage
coarsely chopped
PREPARATION
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle 1 Tbsp of the pickling spices (used in the brine) over the beef, cover, and set the slow cooker on high for 8 hours.
- One hour before serving, stir in the cabbage and cook for 1 more hour.
