Description
Enjoy the rich and hearty flavors of corned beef and cabbage cooked in a crockpot, making it a simple, comforting choice for an easy dinner with family and friends.
Ingredients
Scale
- 2–4 lbs. corned beef brisket (flat or point cut), (with seasoning packet that is included)
- 1 white onion, sliced
- 2 lbs. red or gold potatoes, (or a mixture of both!)
- 3 carrots, sliced thick
- 2 garlic cloves, peeled
- 1/2 head cabbage, cut into thin wedges
- 1 1/2 cup water
- parsley for garnish
- melted butter for potatoes if desired
- horseradish or stone-ground mustard
Instructions
- Add the sliced onion to the slow cooker.
- Rinse the corned beef and pat dry. Add it to the slow cooker and sprinkle the seasoning packet over it.
- Place the baby potatoes on top of the roast, halving larger potatoes if needed. Add the carrots and garlic.
- Pour in the water. If you want 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 in the last 2 hours. You may need to adjust the ingredients to fit the pot.
- Once cooked, remove the meat onto a cutting board, allowing it to rest for 10 minutes before slicing against the grain.
- Serve with potatoes, carrots, and cabbage on the side.
- Drizzle melted butter over the potatoes if you like and serve with horseradish mustard or stone-ground mustard.
Notes
Feel free to substitute with different vegetables based on preference.
For extra flavor, consider adding some beef broth instead of water.
Let the meat rest to retain its juices before slicing.
Nutrition
- Serving Size: 1 slice of corned beef
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg