Description
Enjoy the flavors of a traditional Irish-American meal with this Slow Cooker Corned Beef and Cabbage recipe. Tender corned beef brisket, paired with hearty vegetables, all cooked to perfection in a savory broth. Perfect for St. Patrick’s Day or any cozy family dinner!
Ingredients
Scale
Corned Beef and Broth:
- 3–4 pounds corned beef brisket with spice packet
- 4 cups low-sodium beef broth
- 1 cup water
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon brown sugar (optional)
Vegetables:
- 1 small head green cabbage (cut into wedges)
- 4 large carrots (peeled and cut into chunks)
- 6 baby or medium Yukon Gold potatoes (halved)
- 1 yellow onion (quartered)
- 3 cloves garlic (crushed)
- Salt and black pepper to taste
- Chopped parsley (for garnish)
Instructions
- Prepare Slow Cooker: Place onion, carrots, potatoes, and garlic in the slow cooker.
- Add Corned Beef: Position brisket on top of vegetables, fat side up, and sprinkle spice packet over it.
- Make Broth Mixture: Combine beef broth, water, Dijon mustard, and brown sugar; pour over meat and veggies.
- Cook: Cover and cook on low for 8–9 hours or high for 4–5 hours until tender.
- Add Cabbage: About 1 hour before serving, add cabbage wedges and continue cooking until tender.
- Serve: Rest brisket, slice against the grain, and serve with veggies and broth, garnished with parsley.
Notes
- For enhanced flavor, sear brisket before slow cooking.
- Leftovers work well in sandwiches or hash.
- Pair with whole grain mustard or horseradish sauce.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 plate
- Calories: 470
- Sugar: 6g
- Sodium: 1120mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
