Slow Cooker Corned Beef and Cabbage Recipe
A comforting and hearty slow cooker dish featuring tender corned beef, vibrant vegetables, and rich flavors, perfect for St. Patrick's Day or any family gathering.
Ingredients
- 3 to 4 lb Corned Beef With seasoning packet.
- 4 cups Low Sodium Beef Broth For a rich, savory base.
- 2 leaves Bay Leaves Adds subtle depth of flavor.
- 1 lb Baby Carrots Natural sweetness and vibrant color.
- 2 lb Baby Potatoes A mix of red and gold for comforting texture.
- 0.5 head Cabbage Chopped, adds crunch and nutrition.
Instructions
Preparation
- Remove the corned beef from its packaging and place it at the bottom of your slow cooker.
- Pour in the beef broth, ensuring the meat is well-covered. Add the bay leaves on top.
- Secure the lid and set your slow cooker to LOW heat, allowing it to simmer for about five hours.
Cooking Vegetables
- After five hours, add the baby potatoes and carrots around the brisket, making sure they are nestled in the flavorful broth.
- Cover the slow cooker again and let everything cook on LOW heat for another three hours.
Finishing Touch
- After cooking the potatoes and carrots, gently sprinkle the chopped cabbage on top.
- Cover and let it cook on LOW heat for an additional 30 minutes.
Serving
- Using tongs, remove the cabbage, carrots, and potatoes from the slow cooker, placing them onto a serving platter.
- Carefully lift the corned beef out and let it rest for about five minutes.
- Slice the brisket against the grain for serving and enjoy the hearty meal.
Notes
- Opt for high-quality ingredients for the best flavor.
- Cooking on LOW yields a more tender result.
- Save the seasoning packet for extra flavor.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 5g
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