Description
This Corned Beef & Cabbage (Crockpot) recipe is a delightful combination of tender brisket, hearty vegetables, and flavorful seasoning. Perfect for cozy dinners, it’s quick to prepare and offers a healthy, comforting meal option that everyone will love!
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
- Place sliced onion in the slow cooker.
- Rinse and pat dry the corned beef, then add it to the slow cooker and sprinkle with the seasoning packet.
- Layer potatoes on top of the brisket, slicing larger potatoes if necessary. Add carrots and garlic.
- Pour water over the ingredients. If you want very tender cabbage, add it now; for firmer cabbage, wait two hours to add it.
- Cover the slow cooker with a lid.
- Cook on HIGH for 5 hours or LOW for 8 hours. (Add cabbage during the last 2 hours; adjust as needed.)
- After cooking, transfer the meat to a cutting board and let it rest for 10 minutes. Slice against the grain.
- Serve the sliced meat with potatoes, carrots, and cabbage, drizzling melted butter over the potatoes and offering horseradish or mustard on the side.
Notes
Feel free to adjust the vegetable amounts or types based on your preferences.
For extra flavor, consider using beef broth instead of water.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 1800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg