Peel and slice the onions. Layer at the bottom of the crock pot. Wash the baby carrots and layer on top of the onions. Peel and quarter the potatoes, making equal sizes. Layer on top of the carrots.
Open the Beef Brisket package and rinse off the juices for a milder and less salty taste. Cut off the layer of fat and place the beef on top of the vegetables. Pour the bottle of Harp beer over everything.
Cover the crockpot and cook on low for 7-8 hours. Cut the cabbage into wedges and place the cabbage over the beef. Cook on low for an additional 2 hours.
For serving, remove the beef and place onto a serving platter. Cut the beef in slices against the grain. Leave the vegetables or place them into a serving bowl (remove bay leaf). Have guests serve themselves in a buffet style or bring food to the table. Serve with salt, pepper, mustard and butter.
Originally Submitted
3/21/2009
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Crock Pot Corned Beef Hash Recipe - Entrees - Maindishes
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