Description
This Corned Beef & Cabbage (Crockpot) features tender brisket paired with hearty vegetables, making it a comforting meal that’s both easy to prepare and packed with flavor.
Ingredients
Scale
- 2–4 lbs. corned beef brisket (flat or point cut)
- 1 white onion, sliced (optional)
- 2 lbs. red or gold potatoes
- 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
- Place the sliced onion in the slow cooker.
- Rinse the corned beef, pat dry, and add it to the slow cooker, sprinkling with the included seasoning packet.
- Layer the baby potatoes over the brisket. For larger potatoes, cut them in half for tenderness. Add the carrots and garlic.
- Pour the water over the ingredients. If you prefer 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 in total, adding the cabbage during the last 2 hours if not added earlier.
- Once done, transfer the meat to a cutting board and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced meat alongside potatoes, carrots, and cabbage.
- Optionally drizzle melted butter over the potatoes and serve with horseradish or stone-ground mustard.
Notes
For added flavor, consider using beef broth instead of water.
Feel free to customize with your favorite root vegetables such as parsnips or turnips.
Leftovers can be used for delicious sandwiches or added to soups.
Nutrition
- Serving Size: 1 serving
- Calories: 437
- Sugar: 3g
- Sodium: 1,080mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 106mg