Description
A hearty and comforting one-pot meal of slow-cooked corned beef, tender potatoes, sweet carrots, and cabbage. Perfect for St. Patrick’s Day or any cozy dinner.
Ingredients
- 3 to 4 pounds corned beef brisket (with spice packet)
- 1 small head of green cabbage, cut into wedges
- 6 medium carrots, peeled and cut into large chunks
- 6 medium Yukon gold potatoes, halved or quartered
- 1 medium yellow onion, peeled and quartered
- 4 cups beef broth (or water)
- 2 tablespoons pickling spice (if brisket doesn’t include a packet)
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard (optional, for serving)
Instructions
- Place the corned beef brisket in the bottom of the slow cooker, fat side up.
- Sprinkle the spice packet or pickling spice over the meat.
- Add the carrots, potatoes, and onion around the brisket.
- Pour in the beef broth or water until it just covers the meat and vegetables.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the meat is tender.
- About 1 hour before the end of cooking, add the cabbage wedges on top.
- Remove the brisket and let it rest for 10 minutes before slicing against the grain.
- Serve with the vegetables and optional Dijon mustard.
Notes
- For a sweeter version, add a tablespoon of brown sugar to the broth.
- To spice things up, add red pepper flakes or peppercorns.
- Flat cut brisket is easier to slice and leaner than point cut.
- Leftovers keep well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 480
- Sugar: 6g
- Sodium: 1450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
