Tasty Slow-Cooker Corned Beef And Cabbage Recipe
By: Nathanial Rawson
Published: March 16, 2014

The majority of folks cook their Saint Patrick's Day Corned Beef in a pot on the stove top, but this delish looking recipe throws that out the window by slow-cooking the dish in a crock-pot for maximum flavor.
 
Ingredients:
 

1 (4 - 5 pound) corned beef, rinsed
1 medium head of cabbage, cut into 2-inch wedges
6 red potatoes, halved
4 carrots, cut into ½-inch chunks
1 medium onion, cut into ½-inch chunks
2 cups low sodium chicken stock or water
8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
3 large bay leaves
1 tablespoon Dijon mustard
1 teaspoon black pepper corns

 
To read the rest of this recipe, click Here: Slow-Cooker Corned Beef And Cabbage