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
