Day 13: Crockpot Corned Beef and Cabbage

6 to 8 medium potatoes, peeled and cut into thick (about 1/2-inch) slices
3 medium carrots, thinly sliced
2 ribs celery, thinly sliced
1 corned beef brisket, about 3 pounds
1 cabbage, about 2 pounds
1/2 teaspoon black pepper
1 1/2 cups water

Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender. Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing. Serves 8.

Review:

I’m not exactly sure why I had this corned beef brisket in my freezer, but it had been there a super long time. I figured cooking it in the crockpot would be a good thing to do. I put it in the slow cooker frozen solid on top of the potatoes and carrots. I cooked it on low for about 7 hours and it turned out wonderful! The picture doesn’t looks good, but it was. I was very pleased with the result, as I typically don’t choose this type of meal. The vegetables had wonderful flavor and the meat was very tender. I didn’t have cabbage so I just left that part out. There was quite a bit of liquid in the bottom of the crockpot. Do you think that is because I left out the cabbage? Anyway, this was a great meal and I recommend it for St Patrick’s Day next month. Sidenote: something I learned today is to NOT put carrot peelings in the garbage disposal. It got totally clogged up and I had to get under the sink and take everything apart and unclog it. So gross.