Description
A classic St. Patrick’s Day dish made easy in the slow cooker. Tender corned beef with cabbage, potatoes, and carrots cooked to perfection.
Ingredients
- 3 lbs corned beef brisket with spice packet
- 1 onion, peeled and cut into wedges
- 4 carrots, peeled and cut into chunks
- 1 lb baby potatoes, halved
- 1 head cabbage, cut into wedges
- 4 cups water
- 1 teaspoon black pepper
- 1 teaspoon mustard seeds
- 1 bay leaf
Instructions
- Place the onion, carrots, and potatoes in the bottom of the slow cooker.
- Rinse the corned beef brisket and pat dry. Place it on top of the vegetables.
- Sprinkle the included spice packet over the corned beef.
- Add the water, black pepper, mustard seeds, and bay leaf to the slow cooker.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- Add the cabbage wedges to the slow cooker during the last hour of cooking.
- Once the corned beef is tender, remove it from the slow cooker and let it rest before slicing.
- Serve the corned beef with the vegetables and a ladle of the cooking liquid.
Notes
- For extra flavor, substitute some of the water with beef broth or a bottle of dark beer.
- Leftovers make great sandwiches the next day.
- Cut vegetables in uniform sizes for even cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
