Description
Enjoy the delightful flavors of Corned Beef & Cabbage (Crockpot), featuring tender beef brisket and fresh vegetables for a comforting, homemade meal. Perfect for quick dinners!
Ingredients
Scale
- 2–4 lbs. corned beef brisket (flat or point cut), (with seasoning packet that is included)
- 1 white onion, sliced, (this is optional but good!)
- 2 lbs. red or gold potatoes, (or a mixture of both!) peel them if you'd like!
- 3 carrots, sliced thick
- 2 garlic cloves, peeled
- 1/2 head cabbage, cut into thin wedges
- 1 1/2 cup water, (or see notes below for other liquid ideas)
- parsley for garnish
- melted butter for potatoes if desired
- horseradish or stone-ground mustard
Instructions
- Place the sliced onion in the slow cooker.
- Rinse the corned beef and pat it dry. Add it to the slow cooker and sprinkle the seasoning packet over it.
- Layer the baby potatoes on top of the roast. If they're large, halve them to ensure tenderness. Add the sliced carrots and garlic.
- Pour the water into the slow cooker. For ultra-tender cabbage, add it now; otherwise, wait until the last 2 hours to add it.
- Cover the slow cooker with the lid.
- Cook on HIGH for 5 hours or LOW for 8 hours. If adding cabbage later, do so during the last 2 hours of cooking. You might need to rearrange the contents to fit the cabbage.
- Once cooked, transfer the meat to a cutting board and let it rest for 10 minutes. Slice against the grain into strips.
- Serve the sliced meat with potatoes, carrots, and cabbage.
- Optionally, drizzle melted butter over the potatoes and serve with horseradish or stone-ground mustard.
Notes
Feel free to customize the vegetables used based on your preference.
For extra flavor, consider adding beer or beef broth instead of water.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg