Description
Slow Cooker Corned Beef and Cabbage is a hearty, comforting one-pot meal where tender corned beef is slow-cooked with potatoes, carrots, onions, and cabbage for an easy and flavorful dinner.
Ingredients
- 3–4 pounds corned beef brisket (with seasoning packet)
- 1 small head green cabbage, cut into 6–8 wedges
- 4 large carrots, peeled and cut into 2-inch pieces
- 1 ½ pounds baby potatoes or red potatoes, halved
- 1 large yellow onion, cut into wedges
- 4 cups low-sodium beef broth (or water)
- 3 cloves garlic, minced
- 1 tablespoon whole grain mustard (optional)
- 1 bay leaf
Instructions
- Place the corned beef brisket in the bottom of the slow cooker, fat side up, and sprinkle the seasoning packet over the top.
- Add the garlic, onion, carrots, and potatoes around the meat.
- Pour the beef broth (or water) over everything until the meat is mostly submerged.
- Tuck in the bay leaf and spoon mustard over the brisket, if using.
- Cover and cook on low for 8–9 hours or high for 5–6 hours, until the meat is tender.
- Add the cabbage wedges during the last 2 hours of cooking.
- Once done, slice the corned beef against the grain and serve with the vegetables and some of the cooking liquid.
Notes
- Add parsnips or turnips for a sweeter flavor.
- Add crushed red pepper flakes or peppercorns for a spicier version.
- Broil the cabbage briefly for crispy edges.
- Trim excess fat for a leaner meal.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 4g
- Sodium: 1050mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
