Description
Enjoy a classic Irish-American meal with this slow cooker corned beef and cabbage recipe. Tender corned beef brisket cooked to perfection with vegetables in a flavorful broth, making it a comforting and hearty dish for any occasion.
Ingredients
Scale
Corned Beef and Vegetables:
- 3–4 lb corned beef brisket with spice packet
- 4 cups low-sodium beef broth
- 1 cup water
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- 1 onion (cut into wedges)
- 3 cloves garlic (smashed)
- 6 carrots (peeled and cut into chunks)
- 1 1/2 lbs baby potatoes (halved)
- 1 small head green cabbage (cut into wedges)
- Salt and pepper to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Slow Cooker: Place onions, garlic, carrots, and potatoes in the slow cooker.
- Prep the Beef: Rinse and pat dry the corned beef, then place on top of the vegetables.
- Add Seasonings: Sprinkle the spice packet over the beef.
- Prepare Broth: Whisk together beef broth, water, Dijon mustard, and brown sugar, then pour around the meat.
- Cook: Cover and cook on low for 8-9 hours or high for 4-5 hours.
- Add Cabbage: Add cabbage wedges during the last 2 hours on low or last hour on high.
- Rest and Serve: Remove meat when tender, let rest, slice, and serve with vegetables and broth. Garnish with parsley.
Notes
- Consider searing the beef before slow cooking for extra flavor.
- Leftovers are great for sandwiches or hash.
- Adjust salt based on corned beef saltiness.
Nutrition
- Serving Size: 1 1/2 cups meat and vegetables
- Calories: 480
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 95 mg
