Corned Beef and Cabbage Slow Cooker Recipe
User Reviews
5
Corned Beef and Cabbage Slow Cooker Recipe
Description
This recipe starts with placing chopped onions and corned beef brisket in a slow cooker along with the included spice packet, garlic, bay leaves, and water just covering the meat. Cooking on low for 8 to 10 hours tenderizes the beef. Potatoes and carrots are added after about 3 hours to cook alongside the meat without disintegrating. Cabbage wedges are placed in the cooker two hours before serving, allowing them to steam until tender but intact.
The cooked corned beef is rested then sliced across the grain, ensuring tenderness. The combination of meat, root vegetables, and cabbage makes a traditional, well-balanced meal, often served for special occasions or St. Patrick's Day.
For variation, part of the water can be substituted with beer for added flavor. If the brisket lacks a seasoning packet, pickling spices and peppercorns bundled in cheesecloth can be used. Using peeled potatoes depends on type, with thin-skinned varieties optionally left unpeeled. Cooking time may vary, so additional time can be added if meat isn't tender.
Ingredients
- 3 to 4 pounds corned beef brisket uncooked, with spice packet
- 1 onion
- 3 cloves garlic sliced
- 2 bay leaf
- 2 ½ to 3 cups water
- 2 pounds potato peeled* & quartered
- 2 large carrot chopped
- 1 small head green cabbage cut into wedges
Instructions
- Chop onion into large chunks and place in the bottom of a 6 qt slow cooker. Top with corned beef and seasoning packet.
- Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
- Cook on low 8-10 hours.
- After the initial 3 hours, add potatoes and carrots to the slow cooker.
- Two hours before serving, add cabbage wedges to the slow cooker.
- Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.
Notes
- Up to 2 cups of water can be replaced with beer for additional flavor.
- If the corned beef lacks a seasoning packet, add pickling spices, peppercorns, and a bay leaf wrapped in cheesecloth.
- Peel russet or baking potatoes, but peeling is optional for thin skinned types like Yukon gold.
- Cook until the corned beef is tender, usually closer to 10 hours, adjusting time as needed.
- Slice corned beef across the grain to preserve tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592 | 30% |
| Carbohydrates | 32g | 11% |
| Protein | 39g | 78% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 2817mg | 117% |
| Potassium | 1653mg | 35% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 3545IU | 71% |
| Vitamin C | 136.9mg | 152% |
| Calcium | 135mg | 14% |
| Iron | 9.5mg | 53% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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