Description
This Corned Beef & Cabbage (Crockpot) dish is a comforting meal featuring tender corned beef, hearty potatoes, and fresh cabbage. Perfect for those seeking a simple yet delicious homemade dinner option!
Ingredients
Scale
- 2–4 lbs. corned beef brisket (flat or point cut), (with seasoning packet that is included)
- 1 white onion, sliced, (this is optional but good!)
- 2 lbs. red or gold potatoes, (or a mixture of both!) peel them if you'd like!
- 3 carrots, sliced thick
- 2 garlic cloves, peeled
- 1/2 head cabbage, cut into thin wedges
- 1 1/2 cup water, (or see notes below for other liquid ideas)
- parsley for garnish
- melted butter for potatoes if desired
- horseradish or stone-ground mustard
Instructions
- Add the sliced onion to the slow cooker.
- Rinse the corned beef and pat it dry, then place it in the slow cooker and sprinkle the seasoning from the packet over it.
- Layer the baby potatoes on top of the roast, cutting larger potatoes in half for even cooking. Add the carrots and garlic.
- Pour water over the ingredients. Add the cabbage now for ultra-tenderness, or keep it out until the last two hours of cooking.
- Put the lid on the slow cooker.
- Cook on HIGH for 5 hours or LOW for 8 hours, ensuring to add cabbage during the final two hours if it was held back.
- Remove the meat to a cutting board and let it rest for 10 minutes before slicing against the grain.
- Serve sliced meat with potatoes, carrots, and cabbage on the side.
- Drizzle melted butter over potatoes if preferred and accompany with horseradish or stone ground mustard.
Notes
For extra flavor, consider adding a splash of beer or broth instead of water.
Adjust cooking times based on the size of the corned beef; larger cuts may require additional time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 1500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg