I got this recipe from www.manstestedrecipes.com HAHA never heard of that site! It originally called for it to be made on the stove top however I’m making my corned beef over night and then I’m just going to throw it into the Crock for a few hours and that way it will stay warm for my guests! To see my step-by-step directions for this recipe please click here: St. Patty’s Day Food Reviews Are In!
Ingredients:
- 1 large onion, halved and sliced
- 4 ribs celery with leafy tops, sliced thin
- 3 carrots, shredded
- 1 bay leaf
- 1 small head savoy cabbage, quartered, cored and shredded
- Salt and freshly ground pepper
- 1 (12 ounce) bottle beer
- 1 (32 ounce) container (4 cups) chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons Worcestershire sauce
- 1 1/2 pounds cooked corned beef, chopped
- 3 Potatoes, Diced
Preparation method:
1.
Add onion, celery, chicken broth, beer, tomatoes, worcestershire sauce, corned beef, potatoes and bay leaf in the slow cooker, Sprinkle with salt and pepper and cook on high for 4 hours or low for 8 hours.
2.
An hour before it’s ready add in the shredded cabbage and mix into soup.
3.
Serve with salt, pepper, and Worcestershire so everyone can adjust their own seasoning as desired.
