I know St. Patrick’s Day has come and gone, but I just can’t get enough of this tasty dish. It’s definitely one of my favorites! So why not make it again while there’s still corned beef at the market?
The easiest and best way, in my opinion, to make corned beef is in the slow cooker. The brisket comes out so tender and delicious. It’s so simple, just throw everything, except the cabbage, into the slow cooker and let it go! Add the cabbage for the last hour or so of cooking and everything comes out so perfectly. I like to add a few tablespoons of apple cider vinegar to the mix as a little flavor enhancer.
Enjoy this delicious meal with some whole grain mustard and spicy horseradish cream.
Slow Cooker Corned Beef & Cabbage
(links below are the gluten free/celiac safe products used in this recipe)
|– lean corned beef brisket|
|– frozen pearl onions|
|– baby red potatoes (substituted for parsnips in original recipe)|
|– green cabbage|
|– fresh parsley|
|– bay leaves|
|– whole peppercorns|
|– 2 tablespoons apple cider vinegar (not in original recipe)|
Get the full recipe instructions here from ‘Skinny Taste‘