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Crockpot Corned Beef and Cabbage

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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

Scale
  1. 3–4 lbs corned beef brisket (with seasoning packet)
  2. 1 small head of cabbage, cut into wedges
  3. 4 large carrots, peeled and chopped
  4. 4–5 medium potatoes, quartered
  5. 1 onion, cut into wedges
  6. 3–4 garlic cloves, minced
  7. 4 cups beef broth (or water)
  8. 1 tbsp apple cider vinegar
  9. 1 tbsp Dijon mustard (optional)
  10. 1 bay leaf
  11. 1 tsp black peppercorns
  12. 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

Find it online: https://grandmarecipesflash.com/crockpot-corned-beef-and-cabbage/