Slow Cooked Corned Beef and Cabbage
Classic slow cooker corned beef and cabbage with tender brisket and hearty vegetables—perfect for St. Patrick’s Day.
Equipment
Ingredients
- 3 large carrots, peeled and cut into 3-inch pieces
- 2 large celery stalks, cut into 3-inch pieces
- 1 medium yellow onion, peeled and cut into 1-inch wedges
- 8 ounces new potatoes, scrubbed and halved
- 6 sprigs fresh thyme
- 3 pounds corned beef brisket
- + the pickling spice packet (if it doesn’t come with one, then you’ll need 1 tablespoon pickling spice)
- 6 cups water
- ½ head cabbage, cut into 1½-inch wedges
- grainy mustard, for serving
Instructions
- In a 5 to 6-quart slow cooker, combine the carrots, celery, onion, potatoes and thyme. Place the corned beef, fat-side-up, on top of the vegetables; sprinkle with pickling spice. Pour in the water (or more—enough to almost cover the meat). Cover and cook on high until the corned beef is tender (4 hours + 15 minutes). Arrange the cabbage over the corned beef, cover and continue cooking on high until the cabbage is tender, 45 minutes.
- Thinly slice the corned beef against the grain. Drizzle the beef and veggies with the cooking liquid, and serve with mustard.
- Alternately, you can cook the corned beef for 8 hours + 30 minutes on low and then add cabbage and cook 1 hour + 30 minutes on low).
Nutrition
Serving: 1servingCalories: 520kcalCarbohydrates: 17gProtein: 36gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 122mgSodium: 2815mgPotassium: 1113mgFiber: 4gSugar: 5gVitamin A: 6143IUVitamin C: 101mgCalcium: 78mgIron: 5mg
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This recipe comes from RecipeBoy.com
