I look forward to St. Patricks day every year, not because I am Irish (i’m not) but because the foodie in me loves Corned beef and Cabbage!
This is one recipe I have tried to make healthier for the last few years and I think I might have nailed it 😉 The flavor is on point and using the slow cooker makes this an easy recipe to make when you are limited on time!
4-6 large organic carrots, peeled and cut
1 medium organic sweet onion, chopped in strips
8-10 organic red skin potatoes, cut in quarters (optional)
1/2 head of organic cabbage, chopped in strips
1 bottle gluten free ale (I used Green brand)
1 Wellshire brand first cut Brisket (seasoning included)
1-2 cups water
- With the slow cooker on low, place carrots, onion, and potato (if desired) in the bottom of the slow cooker. Place the brisket on top of the vegetables. Then the cabbage.
- Pour the beer over the brisket and vegetables, then fill the rest with water until 3/4 the way full with liquid.
- Place the cover over the slow cooker and continue cooking on low for 10 hours, or until brisket is easily broken apart with a fork.