Slow Cooker Corned Beef & Cabbage

I use a large oval crockpot, I think 4-qt size, and this recipe fills it. A word on the beer: we’ve tried many flavors over the years and Bud Light Wheat is the hands-down favorite. It adds good flavor without making the vegetables bitter.

Wash potatoes and place in the bottom of the crock pot. Add carrots and shuffle to create a semi-even surface. Pour a bottle of beer over the potatoes and carrots. Remove corned beef from its package, rinse and place fat side up in the crock pot on top of vegetables. Pour two more bottles of beer over the corned beef. Sprinkle seasoning packet over beef. Cut cabbage into wedges and layer on top of corned beef, shoving it down into crevices so you can get the lid on your crock pot. Pour more beer until the corned beef is covered, leaving at least an inch of space between the liquid and the inner rim of the crockpot (if your crock pot tends to boil, you might want to leave a little more room).

Cover and cook on low for 8 or more hours. I put this on around 7 am and we usually don’t eat until 6 pm. If you are home while cooking, it doesn’t hurt to baste the cabbage with the cooking beer every so often. To serve, remove meat and vegetables to a serving platter, letting the meat rest about 10 minutes before slicing.