Traditional Slow Cooked Corned Beef and Cabbage
1. Trim off any visible fat from the beef. Add onion, potatoes and carrots to the bottom of a 6 quart slow cooker and then place beef on top. In a small bowl, combine pickliing spice, garlic, Worcestershire sauce, mustard and broth. Pour this over the corned beef.
2. Cover and cook on LOW for 8-10 hours or on high for 4-5 hours.
3. In the last hour of cooking, remove the lid and carefully add the cabbage.
4. When done, remove beef from the crock pot, discard the cooking liquid, and slice meat across the grain. Serve alongside vegetables.
Directions
1. Trim off any visible fat from the beef. Add onion, potatoes and carrots to the bottom of a 6 quart slow cooker and then place beef on top. In a small bowl, combine pickliing spice, garlic, Worcestershire sauce, mustard and broth. Pour this over the corned beef.
2. Cover and cook on LOW for 8-10 hours or on high for 4-5 hours.
3. In the last hour of cooking, remove the lid and carefully add the cabbage.
4. When done, remove beef from the crock pot, discard the cooking liquid, and slice meat across the grain. Serve alongside vegetables.
