Corned Beef and Cabbage

Corned Beef and Cabbage is a really good dinner with lots of left over options. One of my favorite is a Ruben sandwich the next day.  It can be cooked on the stove, in the oven or in a slow cooker.  I usually pick the slow cooker because I think it is the easiest.

 

 

 

Corned beef and Cabbage



 

 

 

 

Put the Corned Beef in a crockpot and pour some chicken bouillon in the bottom to cover the meat.  Season with whatever kinds of season you like.  I used garlic, celery salt, paprika, cumin, and salt and pepper.  One teaspoon of each will work or more if you want it a little spicier.  The Corned Beef has a flavor packed as well and you can sprinkle that over the meat if you like. 

 

 

I slice up usually 6 red potatoes, 1 pound of small carrots and ½ a head of cabbage cut up. 

 

 

Put the veggies on top of the corned beef and cabbage and cover.  Cook on high for at least 3 hours but I think 5-8 is a better.  The corned beef should have an internal temperature of 145 degrees. 

 

Enjoy



Other slow cooker corned beef recipes