Description
A simple and delicious slow cooker recipe for corned beef and cabbage, perfect for a hassle-free dinner.
Ingredients
Scale
- 3–4 pounds corned beef brisket
- 1 medium head of cabbage, cut into wedges
- 4–5 medium carrots, peeled and cut into chunks
- 4–5 medium potatoes, peeled and quartered
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2–3 cloves garlic, minced
- Salt to taste
Instructions
- Place the corned beef brisket in the slow cooker.
- Add the mustard seeds, black peppercorns, and minced garlic on top of the brisket.
- Pour the beef broth over the brisket.
- Add the carrots and potatoes around the brisket.
- Cover and cook on low for 8-10 hours or until the meat is tender.
- In the last hour of cooking, add the cabbage wedges on top.
- Once done, remove the brisket and let it rest before slicing.
- Serve with the vegetables and broth.
Notes
- For extra flavor, you can add bay leaves or thyme.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish is great for St. Patrick’s Day or any family gathering.
- 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: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg