Description
A simple and delicious slow cooker recipe for corned beef and cabbage that requires minimal effort and delivers maximum flavor.
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- 1 head of cabbage, cut into wedges
- 4 large carrots, cut into chunks
- 4 medium potatoes, quartered
Instructions
- Place the corned beef brisket in the slow cooker.
- Add the quartered onion and minced garlic on top of the brisket.
- Pour in the beef broth and sprinkle the mustard seeds and black peppercorns over the meat.
- Cover and cook on low for 8-10 hours or until the meat is tender.
- About 2 hours before serving, add the cabbage wedges, carrots, and potatoes to the slow cooker.
- Continue cooking until the vegetables are tender.
- Remove the corned beef, slice it against the grain, and serve with the vegetables.
Notes
- For extra flavor, you can add bay leaves or thyme to the broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs well with mustard or horseradish sauce.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg