Description
A hearty and flavorful traditional dish featuring tender corned beef, cabbage, carrots, and potatoes slow-cooked to perfection.
Ingredients
Units
Scale
- 3–4 lb corned beef brisket with spice packet
- 4 cups low-sodium beef broth
- 1 cup water
- 1 lb carrots, peeled and cut into large chunks
- 1.5 lb baby potatoes, halved
- 1 medium onion, quartered
- 1 small head green cabbage, cut into wedges
- 2 bay leaves
- 1/2 tsp black peppercorns
Instructions
- Place the carrots, potatoes, and onion in the bottom of a large slow cooker.
- Place the corned beef brisket on top of the vegetables and sprinkle with the spice packet, bay leaves, and peppercorns.
- Pour the beef broth and water over the meat and vegetables.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours.
- Add the cabbage wedges during the last 2 hours of cooking on low or last hour on high.
- Remove the corned beef and let it rest for 10 minutes before slicing.
- Serve the sliced corned beef with the vegetables and a ladle of broth.
Notes
- Trim excess fat from the brisket before cooking if desired.
- Leftovers make great sandwiches or hash the next day.
- You can add a splash of apple cider vinegar or a touch of sugar to the cabbage for extra flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg