Description
A simple and delicious recipe for Slow Cooker Corned Beef and Cabbage, perfect for a hearty meal.
Ingredients
Scale
- 3 to 4 pounds corned beef brisket, with spice packet
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 4 medium carrots, cut into 2-inch pieces
- 1 pound baby potatoes, halved
- 1 small head green cabbage, cut into wedges
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon mustard seeds (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Place the corned beef brisket in the slow cooker, fat side up. Sprinkle the spice packet over the meat.
- Add the quartered onion, minced garlic, carrots, and baby potatoes around the brisket.
- Pour the beef broth and Worcestershire sauce over the ingredients in the slow cooker. Add black pepper and mustard seeds if using.
- Cover and cook on low for 8 to 10 hours, or until the corned beef is tender.
- About 1 hour before serving, add the cabbage wedges on top of the brisket and vegetables. Cover and continue cooking until the cabbage is tender.
- Once done, remove the corned beef from the slow cooker and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced corned beef with the vegetables, garnished with fresh parsley.
Notes
- For a spicier kick, add a few dashes of hot sauce to the broth before cooking.
- You can also substitute the cabbage with Brussels sprouts for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg