Description
Enjoy a comforting bowl of Corned Beef & Cabbage made easy in your crockpot! With tender brisket and fragrant veggies, this dish is perfect for any family dinner.
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
- Add sliced onion to the slow cooker.
- Rinse the corned beef and pat it dry. Place it in the slow cooker and sprinkle the seasoning packet over it.
- Layer the baby potatoes on top of the corned beef. Halve larger potatoes for even cooking. Add carrots and garlic.
- Pour water over the ingredients. For ultra-tender cabbage, add it now; otherwise, add it during the last 2 hours of cooking.
- Cover the slow cooker with the lid.
- Cook on HIGH for 5 hours or LOW for 8 hours total, adding cabbage in the last 2 hours if not added earlier.
- Once cooked, remove the corned beef to a cutting board and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced meat with potatoes, carrots, and cabbage.
- If desired, drizzle melted butter over the potatoes and serve with horseradish or stone-ground mustard.
Notes
For extra flavor, consider adding beef broth instead of water.
Replace cabbage with other root vegetables if preferred.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 2000mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg