Description
This hearty and flavorful Crockpot Corned Beef and Cabbage is the perfect one-pot meal. With tender corned beef, savory vegetables, and a rich broth, it’s a comforting dish for St. Patrick’s Day or any cozy dinner. Easy to prepare and full of flavor!
Ingredients
- 3–4 lbs corned beef brisket (with seasoning packet)
- 1 small head of cabbage, cut into wedges
- 4 large carrots, peeled and chopped
- 4–5 medium potatoes, quartered
- 1 onion, cut into wedges
- 3–4 garlic cloves, minced
- 4 cups beef broth (or water)
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard (optional)
- 1 bay leaf
- 1 tsp black peppercorns
- Chopped fresh parsley for garnish
Instructions
-
Prepare the Crockpot:
Place the corned beef brisket (fat side up) in the slow cooker. Sprinkle the included seasoning packet over the meat. -
Add the Vegetables:
Arrange the onions, carrots, potatoes, garlic, bay leaf, and black peppercorns around the brisket. -
Pour in the Liquid:
Add the beef broth (or water), apple cider vinegar, and Dijon mustard. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until the meat is tender. -
Add the Cabbage:
About 1 hour before the cooking time ends, add the cabbage wedges on top. Cover and continue cooking until the cabbage is tender.
-
Slice & Serve:
Remove the brisket and let it rest for 10 minutes before slicing against the grain. Serve with the cooked vegetables and broth. Garnish with fresh parsley and enjoy!
Notes
- Optional Mustard: If you prefer a bit of tang, Dijon mustard adds a delicious flavor to the broth.
- Vegetable Variations: You can add additional vegetables such as parsnips or turnips for extra flavor.
- Leftovers: This recipe keeps well as leftovers and can be used for sandwiches or soups.
Nutrition
- Serving Size: 1 portion (with meat and vegetables)
- Calories: 375 kcal
- Sugar: 6g
- Sodium: 960mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 28g
- Protein: 28g
- Cholesterol: 70mg