Description
This Slow Cooker Corned Beef and Cabbage recipe delivers tender, flavorful corned beef with perfectly cooked vegetables. With minimal prep and easy slow cooking, it's a hearty and satisfying meal perfect for any day of the week.
Ingredients
Scale
Main Ingredients
- 3 to 5 pound corned beef brisket with spice packet
- 1 onion (cut into quarters)
- 2 bay leaves
- 3 cloves garlic (crushed)
- 2 to 3 large carrots (peeled and chopped into 2 inch pieces or baby carrots)
- 1 pound creamer potatoes (or larger potatoes halved or quartered)
- 2 ½ cups low-sodium chicken broth or beef broth
- 1 small green cabbage (quartered or half of a larger cabbage cut into wedges)
- 5 tablespoons salted butter
- 1 to 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Prepare the slow cooker: Spray a 6 to 7 quart slow cooker with nonstick cooking spray. Carefully remove the corned beef from its packaging and set the spice packet aside. Pat the corned beef dry with paper towels.
- Layer the ingredients: Place the onion quarters at the bottom of the slow cooker. Put the corned beef (fat side up) on top of the onions, then sprinkle with the contents of the spice packet.
- Add aromatics and vegetables: Place the bay leaves and crushed garlic over the corned beef. Add the potatoes and carrots around the meat evenly.
- Add broth: Carefully pour the chicken or beef broth over the vegetables and meat, ensuring even coverage.
- Cook on low: Cover and cook on low for 6 hours to begin tenderizing the corned beef and cooking the vegetables.
- Add cabbage: Add the cabbage wedges to the slow cooker, cover, and continue cooking on low for another 2 to 3 hours, or until the meat is tender and vegetables are cooked through.
- Rest and slice: Gently remove the corned beef from the slow cooker and let it rest for 10 to 15 minutes before slicing thinly against the grain for optimal tenderness.
Notes
- This recipe requires minimal prep time and creates a delicious, tender corned beef with flavorful vegetables.
- Use low-sodium broth to control sodium content.
- Resting the corned beef before slicing ensures juicy, tender slices.
- Baby carrots can be used instead of large carrots for convenience.
- Butter, minced garlic, and parsley can be melted and tossed with the cooked vegetables for extra flavor if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 664 kcal
- Sugar: 7 g
- Sodium: 2912 mg
- Fat: 44 g
- Saturated Fat: 17 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 39 g
- Cholesterol: 148 mg
