Easy Slow Cooker Corned Beef and Cabbage
Fork-tender and full of flavor, this Corned Beef and Cabbage Slow Cooker recipe with potatoes and carrots makes a hearty St. Patrick's Day dinner.
Ingredients
- 3 lb. corned beef brisket with seasoning packet
- 5 - 6 medium red potatoes halved
- 4 large carrots peeled and cut into 3-inch pieces
- 1 1/2 cups water
- 1 small green cabbage cut into 6 wedges
Instructions
- Remove the brisket from the package, reserving the seasoning packet. Rinse the meat under cool water and pat dry with paper towels. Trim any excess fat from the meat, leaving a thin layer.
- Place the brisket in the slow cooker fat side up and sprinkle the top with the reserved seasoning packet.
- Nestle the potatoes and carrots around the brisket and pour in the water or beef broth.
- Cover and cook on LOW for 6 hours.
- After 6 hours, lay the cabbage wedges on top of the brisket and continue cooking on LOW 2 more hours.
- Remove the cabbage to a bowl. Dot the cabbage with pats of butter and season with freshly ground black pepper, if desired.
- Transfer the brisket to a cutting board and let rest for 5 minutes before slicing and serving.
Notes
- Always slice the meat diagonally against the grain.
- Serve the corned beef brisket with a side of grainy mustard or horseradish, if desired.
- Rinse the meat and discard the extra liquid in the the packaging to remove excess salt.
- Cooking the corned beef fat side up adds more flavor and tenderness to the meat.
- Although corned beef can be cooked for a shorter time on the slow cooker's HIGH setting, cooking on the LOW setting for a longer time will result in a better texture and tenderness.
- You may use low-sodium beef broth in place of water.
Nutrition
Serving: 1gCalories: 826kcalCarbohydrates: 38gProtein: 70gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 20gCholesterol: 240mgSodium: 215mgFiber: 5gSugar: 4g
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