Ingredients
3–4 lb corned beef brisket with spice packet
1 lb baby potatoes, halved
4 large carrots, cut into 2-inch chunks
1 yellow onion, wedged
3 cloves garlic, minced
2 cups beef broth
1 head green cabbage, cut into small wedges
2 bay leaves
1/2 tsp black peppercorns
Instructions
Step 1: Place the onions, potatoes, and carrots in the bottom of a 6-quart slow cooker to create a base for the meat.
Step 2: Rinse the corned beef brisket under cold water to remove excess brine and pat dry with paper towels.
Step 3: Place the brisket on top of the vegetables with the fat-side facing up.
Step 4: Sprinkle the contents of the included spice packet, along with extra peppercorns and bay leaves, over the meat.
Step 5: Pour the beef broth and minced garlic into the slow cooker, pouring around the meat rather than over the spices.
Step 6: Cover and cook on LOW for 7 to 8 hours until the beef is tender when pierced with a fork.
Step 7: Add the cabbage wedges to the slow cooker during the last 1.5 to 2 hours of cooking time.
Step 8: Remove the meat and let it rest for 15 minutes on a cutting board before slicing against the grain to serve.
Notes
Always slice the meat against the grain for the most tender bite. If you have time, let the meat rest to keep it juicy.
- Prep Time: PT20M
- Cook Time: PT8H
- Category: Main Dishes
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 plate
- Calories: 485 kcal
- Sugar: 6 g
- Sodium: 1450 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: Slow cooker corned beef recipes, Crockpot corned beef, St. Patrick's Day dinner, Corned beef and cabbage
