Corned beef and cabbage is a classic combination — and it’s also an especially easy meal to put together if you let your slow cooker do the work for you. For this recipe, I also throw some carrots, parsnips and potatoes in the pot to create a true one-pot meal. I add a can of beer for extra flavour, but you could substitute it with water if you’d prefer to keep alcohol out of the mix. Serve the corned beef and side veg with a nice grainiy mustard and slices of rye bread if you’d like.

  • c
    1-1/2kg corned beef brisket
  • c
    250 g baby potatoes, halved
  • c
    3 carrots, peeled and chopped
  • c
    2 parsnips, peeled and chopped
  • c
    2 celery ribs, chopped
  • c
    1 onion, peeled and cut in wedges
  • c
    4 garlic cloves, minced
  • c
    1 355 ml can beer
  • c
    2 tbsp vinegar
  • c
    1 head green cabbage
  • Directions
    • 1
      Place the corned beef in a 6-quart slow cooker, along with the potatoes, carrots, parsnips, celery, onion, and garlic, arranging the vegetables around the meat.
    • 2
      Evenly pour the beer over top the beef and the vegetable. Stir in the vinegar.
    • 3
      Cover and cook on low for 7 hours or until the beef is tender.
    • 4
      Add the cabbage to the slow cooker, arranging it over top the beef. Cook for an additional 1 1/2 hours, or until the cabbage is tender.
    • 5
      Remove the meat and transfer to a cutting board. slice against the grain. Arrange sliced beef on a platter alongside the vegetables.


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