CSA Recipe: Corned Beef & Cabbage

Posted in Recipes
CSA Recipe: Corned Beef & Cabbage

Brrr.. It's cold outside. We decided to warm up by making a New England favorite, corned beef & cabbage with the cabbage, potatos, carrots and onions from our Maya Papaya CSA organic vegetable share.


Recipe: Corned Beef & Cabbage


4 large carrots, peeled and cut into 1 inch rounds

10 baby red potatoes, quartered

1 onion, peeled and quartered

4 cups beef stock

1 (4 pound) corned beef brisket with spice packet

6 ounces beer

1 head cabbage, coarsely chopped

2 bay leaves

½ teaspoon of onion and garlic powder

12 whole allspice


  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the stock, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices and spice packet, cover, and set the cooker on High.
  2. Cook the brisket for about 8 hours. A half hour before serving, stir in the cabbage.