BEAVER DAM PIGGLY WIGGLY RECIPE OF THE WEEK – MARCH 12th

 

Slow Cooker Corned Beef and Cabbage

4 large carrots; peeled and cut into matchstick pieces

10 baby red potatoes; quartered

1 onion; peeled and cut into bite-sized pieces

4 c. water

1 (4 lb.) corned beef brisket with spice packet

6 oz. beer

½ head cabbage, coarsely chopped

Place carrots, potatoes and onion into bottom of slow cooker; pour in water and place brisket on top of vegetables. Pour beer over the meat. Sprinkle on spices from packet, cover and set cooker on HIGH. Cook brisket for about 8 hours. An hour before serving, stir in cabbage and cook for 1 more hour.