Description
This Slow Cooker Corned Beef with Cabbage recipe offers a flavorful, tender one-pot meal perfect for comforting dinners. It combines juicy corned beef brisket with savory vegetables like cabbage, carrots, and baby potatoes, slow-cooked to perfection for 8-10 hours.
Ingredients
Scale
Main Ingredients
- 3 to 4 lbs corned beef brisket (with pickling spice packet)
- 1 large onion (peeled and quartered)
- 12 cloves garlic (4 minced, 4 whole, 4 to stuff into beef)
- 2 bay leaves
- 1 lb carrots (cleaned and tops trimmed)
- 1 lb baby potatoes (cleaned)
- 1/2 head cabbage (chopped)
- 1 cup low sodium beef broth
- 2 cups water or beer (preferably Guinness)
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Prepare Vegetables: Peel and quarter the onion. Clean and trim carrots and baby potatoes. Chop the cabbage into bite-sized pieces, and mince four garlic cloves.
- Set Up Slow Cooker: Place the quartered onion into the slow cooker. Rinse the corned beef brisket and position it fat-side up on top of the onions.
- Add Spices and Garlic: Sprinkle the included pickling spice packet evenly over the brisket. Pierce the beef with a sharp knife and stuff it with four whole garlic cloves. Add the minced garlic, remaining four whole garlic cloves, and bay leaves to the slow cooker.
- Add Liquids: Pour the beef broth and water or beer over the brisket until it is lightly covered by about half an inch. Add more liquid if necessary to ensure coverage.
- Cook Beef: Cover the slow cooker and cook on low heat for 8 to 10 hours until the brisket is tender.
- Add Vegetables: After 3 to 4 hours of cooking, add the carrots and baby potatoes to the slow cooker. During the last 2 hours of cooking, add the chopped cabbage.
- Slice and Serve: Once cooked, carefully remove the beef and thinly slice it against the grain. Serve with the cooked vegetables and garnish with chopped fresh parsley.
Notes
- For best flavor, use Guinness or another dark beer as the cooking liquid.
- Adding vegetables partway through cooking prevents them from becoming mushy.
- Thinly slicing corned beef against the grain ensures tenderness.
- Use low sodium beef broth to control salt content in the final dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 304 kcal
- Sugar: 3 g
- Sodium: 1471 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 60 mg
