Southern Chef Southern Recipes by Layne Prescott
Slow Cooker Corned Beef Dinner with Irish Soda Bread Slow Cooker Corned Beef Dinner 1-Large Corned Beef (6-7 pounds) 2 cups potatoes (quartered or halved, depending on variety) 2 large onions-quartered 1 bag (1 lb) carrots-peeled and cut into 1-2 inch pieces ½ cabbage (green) Glaze: 1 cup brown sugar Ÿ cup yellow mustard (should be thick paste)
After corned beef is cooked, remove from slow cooker and place in foil lined glass baking dish and cover. Do NOT discard liquid from slow cooker. Set aside. Prepare vegetables. Cabbage, remove unwanted outer layers. Keep core and slice cabbage in moon shapes leaving core (this will keep cabbage together). Place vegetables in slow cooker liquid in this order: potatoes, onions, carrots, and cabbage. After each layer, lightly sprinkle with salt and pepper. Turn slow cooker on high until vegetables are tender. Note: if you do not have a Low and High setting on your slow cooker, you can place reserved slow cooker liquid in Dutch oven and cook vegetables on the stove top.
This meal can be prepared the day you plan to serve or done overnight if needed earlier in day. While vegetables are cooking, prepare glaze, spoon over roast. Place under broiler until starting to brown and bubbly. Turn oven off, cover corned beef with aluminum foil and remove from oven. Remove corned beef from package and rinse. When vegetables are tender, place 4 T. butter over vegetables (Option-use seasoning packet). Place corned and allow to melt. Turn slow cooker off. beef in lined 5 quart slow cooker. Cook on Low for 8 hours or on High for 4.
100
Plate vegetables and roast. Serve and enjoy!