Description
This Corned Beef And Cabbage dish offers amazing flavors with minimal effort. The slow cooker method brings out the tenderness of the brisket and complements the hearty vegetables, making it a fantastic choice for a quick dinner or comforting meals any time of the year.
Ingredients
Scale
- 1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet*), fat cap removed
- 1 large white or yellow onion, thickly sliced
- 4 garlic cloves, minced
- 2 dried bay leaves
- 1 ½ pounds small red potatoes (1½- to 2-inches diameter), cut in half if large
- 8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces
- 1 ½ cups liquid (use low-sodium chicken broth, beef broth, water, or a stout beer, such as guinness. use 2 ½ cups liquid if preparing in the oven – see notes below)
- 1 small or ½ medium green cabbage, cut into thin wedges
- optional for serving: chopped fresh parsley, coarse grain mustard, horseradish sauce
Instructions
- Remove the corned beef from its packaging and rinse well under cold running water. Pat dry with paper towels and set aside.
- In the bottom of a large 6- to 8-quart slow cooker, spread out the sliced onions and garlic.
- Place the corned beef brisket, fat side up, over the onions. Sprinkle the included seasoning packet over top of the corned beef, and top with the bay leaves.
- Add the potatoes and carrots around the corned beef.
- Pour the liquid of choice into the slow cooker over the vegetables.
- Cover and cook on the low setting for 8 to 10 hours.
- When about 2 hours of cooking time remains, remove the lid and arrange the cabbage wedges over the beef and vegetables.
- Replace the lid and continue cooking for 2 hours, until the brisket is fork tender.
- To serve, remove the corned beef to a cutting board and allow it to sit for 5-10 minutes while you use a slotted spoon to transfer the vegetables to a serving platter.
- Slice the corned beef against the grain and arrange slices on the platter with the vegetables. Spoon some of the cooking liquid from the slow cooker over the beef and vegetables.
- If desired, garnish with chopped fresh parsley and serve with coarse grain mustard or horseradish sauce on the side.
- Store leftovers in an airtight container in the fridge for up to 5 days. Leftover sliced corned beef can be used to make a delicious Reuben sandwich or corned beef hash.
Notes
Feel free to adjust the vegetables in this recipe based on your preference or what’s available seasonally.
For a heartier meal, you can add more potatoes or swap in different root vegetables.
Leftovers can be great for making sandwiches or hashes, adding even more versatility to this dish.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 1280mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg