Description

This Corned Beef & Cabbage is cherished for its robust flavor and effortless preparation. With tender meat and vegetables cooked in a crockpot, it makes a satisfying comfort meal for any occasion.

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

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Instructions

Add the sliced onion to the slow cooker.
Rinse your corned beef and pat dry. Add it to your slow cooker and sprinkle the seasoning packet on top.
Place the potatoes on top of the roast. Halve larger potatoes if needed for tenderness. Add the sliced carrots and garlic.
Pour the water over the ingredients. If you prefer ultra-tender cabbage, add it now; otherwise, add it in the last 2 hours of cooking.
Cover the slow cooker with the lid.
Cook on HIGH for 5 hours or LOW for 8 hours. If adding cabbage later, do so during the last 2 hours.
Once cooked, remove the meat and let it rest for 10 minutes before slicing against the grain.
Serve the sliced meat with the potatoes, carrots, and cabbage on the side.
Optionally drizzle melted butter over the potatoes and serve with horseradish mustard or stone-ground mustard.

Notes

For added flavor, consider adding a splash of apple cider vinegar or beef broth instead of plain water.
Leftovers can be stored in the fridge for a few days, making it perfect for meal prep!
Adjust the cooking time based on the size of your corned beef brisket.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 1000mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg