Slow Cooker Corned Beef & Cabbage
Corned Beef & Cabbage is a favorite American-Irish tradition to celebrate St. Patrick's Day.
Servings: 6 Servings
- 1 Corned Beef Brisket + seasoning packet 3.5 to 6 pounds. Any cut, but I prefer flat
- 1 Medium Yellow Onion cut into quarters or eighths
- 3 Large Garlic Cloves
- 1 Teaspoon Whole Black Peppercorns
- 2 Bay Leaves
- 6 Medium Carrots
- 1 Pound Savoy Cabbage (1 small or 3/4 large cabbage
Place corned beef in a slow cooker fat side up.
Peel onion and cut into fourths or eighths, and place on top of the corned beef. Add garlic cloves, peppercorns and bay leaves on top. Just barely cover with water (you can add a beer in place of some of the water if you wish). Put the lid on the slow cooker, turn temperature to high and cook for 4-5 hours (or 8 hours on low).
Then add the carrots and cabbage and cook for another hour.
You could add potatoes at the same time as the carrots and cabbage, but I prefer to cook my potatoes separately to add another flavor to the plate. You can boil small potatoes, drain and then toss them in butter, salt, pepper and chopped fresh parsley or these Dill Smashed Potatoes have become my hubby’s new favorite.
To serve, cut across the grain.
Calories: 354kcal | Carbohydrates: 13g | Protein: 24g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 1890mg | Potassium: 857mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10953IU | Vitamin C: 69mg | Calcium: 68mg | Iron: 3mg