Description
This Corned Beef & Cabbage (Crockpot) brings delicious flavor with simple ingredients. Ideal for a quick dinner or comforting meal, it’s a family favorite!
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 the sliced onion to the slow cooker.
- Rinse your corned beef and pat dry. Add to your slow cooker, sprinkling over the included seasoning packet.
- Add your baby potatoes on top of the roast. If your potatoes are larger, halving them will help them get tender. Add the carrots and garlic.
- Pour over the water. If you want ultra-tender cabbage, add it now; otherwise, wait to add it until the last 2 hours of cooking.
- Place the lid on the slow cooker.
- Cook on HIGH for 5 hours or LOW for 8 hours total. For cabbage, add it during the last 2 hours. Rearrange items if needed to fit the cabbage, or slice it thinner.
- Remove the meat onto a cutting board and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced meat with potatoes, carrots, and cabbage.
- Drizzle melted butter over the potatoes as desired, and serve with horseradish mustard or stone ground mustard.
Notes
For enhanced flavors, try adding a splash of beer or broth instead of water.
Leftover corned beef can be used in sandwiches for a delicious meal the next day.
Feel free to adjust the veggies to your preference for a personal twist.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg