Corn Beef and Vegetables in the Crock Pot

Happy St. Patrick's Day all!  Hope you enjoyed a fun day and delicious meal!  I had a great day with Chef Azuki, preparing a one pot meal of corn beef and vegetables for our families.  In our crock pot, we kept to our "Recipes with an Asian Flair" by using Japanese beer and Napa cabbage in our traditional corn beef meal.  My family loved it; so, thank you so much Chef Azuki for letting me come over with my crock pot to start cooking this meal and for sharing this easy recipe with me!  We got a little delayed with all the festivities but wanted to share this recipe with you tonight.

Corn Beef and Vegetables in the Crock Pot

Ingredients:
1 (4 lb.) corned beef brisket package
4 cups of water
6 oz of Japanese beer
14 baby carrots
10 baby potaotes ( whole or quartered depending on size)
1 onion cut into bite sized pieces
3 celery stalks cut at a diagonal
1/2 Napa Cabbage chopped

Directions:
1.  Place brisket in crock pot with 4 cups of water.
2.  Add 6 oz or half a bottle of beer
3.  If your brisket comes with a season packet, add the contents into crock pot
4. Cover and set crock pot on high for 6 hours
5.  Reduce to low for 1 1/2 hours
6.  Add carrots, potatoes, onion, celery and cabbage to crock pot for the last hour
7.  Plate onto platter and dig in!

It's great to celebrate with the family and fun to cook with friends!

BeaNspiration:  Share good times with friends and family!