Description
A simple and delicious recipe for Crock Pot Corned Beef and Cabbage that is perfect for any occasion.
Ingredients
Scale
- 2 to 3 pounds corned beef brisket, with spice packet
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 medium carrots, peeled and cut into chunks
- 1 small head of green cabbage, cut into wedges
- 4 cups beef broth
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
Instructions
- Place the chopped onion and minced garlic at the bottom of the Crock Pot.
- Rinse the corned beef brisket under cold water to remove excess salt and place it on top of the onions and garlic.
- Sprinkle the spice packet that came with the corned beef over the meat.
- Add the carrots around the brisket, then pour in the beef broth.
- Add the black pepper, dried thyme, and bay leaves.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the meat is tender.
- About 1 hour before serving, add the cabbage wedges on top of the corned beef and carrots, cover, and continue cooking.
- Once done, remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced corned beef with the cooked vegetables and broth.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes to the broth.
- Substitute the cabbage with Brussels sprouts or kale for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg