Description
A comforting and hearty dish perfect for St. Patrick’s Day or any cozy dinner. This slow cooker corned beef and cabbage is tender, flavorful, and served with carrots and potatoes for a complete meal.
Ingredients
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For the Corned Beef:
- 1 (2-3 pound) corned beef brisket, with spice packet
- 1 medium onion, quartered
- 2–3 cloves garlic, minced (optional)
- 4 cups beef broth or water (enough to cover the meat halfway)
- 1 bay leaf
- 1 teaspoon black peppercorns
For the Vegetables:
- 1 large head of cabbage, cut into wedges
- 4 carrots, peeled and cut into 2-inch pieces
- 4 small potatoes (red or Yukon Gold), unpeeled, halved or quartered
Instructions
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Prepare the Corned Beef:
Place the corned beef in the slow cooker and sprinkle with the spice packet that came with the brisket. Add the quartered onion, minced garlic (if using), beef broth or water, bay leaf, and peppercorns. Ensure the liquid covers at least half of the corned beef. -
Slow Cook:
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the corned beef is tender and easily pierced with a fork. -
Add the Vegetables:
About 2-3 hours before the corned beef is done, add the potatoes and carrots to the slow cooker. About 1-2 hours before the end of cooking, add the cabbage wedges on top, ensuring the cabbage becomes tender but not mushy. -
Rest and Serve:
Once the vegetables are tender, remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing against the grain for tenderness. Serve the sliced corned beef with the cooked cabbage, carrots, and potatoes.
Notes
- Beer Braise: Replace some of the beef broth with dark beer like Guinness or stout for a richer flavor.
- Apple Cider: Add a cup of apple cider or apple cider vinegar for a subtle sweetness.
- Root Vegetables: Feel free to add root vegetables like parsnips or turnips with the carrots and potatoes.
- Fresh Herbs: Add a few sprigs of fresh thyme or parsley during cooking to enhance flavor.
- Glaze: For a sweeter touch, combine 1/4 cup brown sugar, 1/4 cup apple cider vinegar, and 1 tablespoon Dijon mustard. Brush over the corned beef in the last hour of cooking.
Nutrition
- Serving Size: 1 serving (about 1/6th of the recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg