This recipe includes Russet Potatoes and Carrots. The Corned Beef weight is 2.67 lbs and the serving size is 4oz which gives you approximately 11 servings.
Quantity
1
Quantity Unit
Crockpot
Prep Time (minutes)
10
Cook Time (minutes)
300
Ready In (minutes)
310
Ingredients
Amount
Measure
Ingredient
42
3/4
ounces
(2.67lbs) Packaged Corned Beef Brisket, Flat Half
6
small (5-1/2" long)
Carrots, raw
6
medium (2-1/4" to 3-1/4" dia.)
Russet Potatoes peeled, chopped
1
head
Cabbage, about 1lb
Steps
Sequence
Step
1
Place Corned Beef in Crock pot, cover with water and add seasoning package. Cook for about 2 1/2 hours on high
2
After allowing the Corned Beef to cook for approximately 2 1/2 hours. Peel, wash and cut potatoes into quarters and add them the crock pot.
3
Do this step with Step 2:
After allowing the Corned Beef to cook for approximately 2 1/2 hours. Wash and cut the carrots into thick slices, about 1/2" to 1" or bigger and add them the crock pot.
4
After the potatoes and carrots are tender, about 2 hours, rinse and prepare the cabbage. Remove any wilted leaves, remove the core and wash the cabbage.
5
Cut, washed cabbage into quarter sections (about 2" wide x 5" long, approx 1lb) and add it to the broth, placing the carrots and potatoes on top of the corned beef.
6
Allow the cabbage to stew for about 30 to 45 minutes. This is all about texture, depending on how done you like your cabbage. When it is to your liking, its ready to serve.
7
Serve and Enjoy! Try a little yellow mustard on your corned beef and cabbage for an extra Zing.
