Description
A hearty dish made with tender corned beef and flavorful cabbage, cooked slowly for maximum taste.
Ingredients
Scale
- 3–4 lbs corned beef brisket
- 1 small head of cabbage, cut into wedges
- 4–5 medium potatoes, quartered
- 4–5 carrots, cut into chunks
- 1 onion, quartered
- 4 cups beef broth
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 2–3 cloves garlic, minced
Instructions
- Place the corned beef in the slow cooker.
- Add the onion, garlic, mustard seeds, and peppercorns.
- Pour in the beef broth.
- Cover and cook on low for 8 hours.
- Add potatoes and carrots, then cook for an additional 2 hours.
- Add cabbage wedges and cook for 1 more hour.
- Remove beef and let it rest before slicing.
- Serve with vegetables and broth.
Notes
- Adjust cooking time based on the size of the brisket.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently in the microwave or stovetop.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: slow cooker corned beef and cabbage