Description

This Corned Beef & Cabbage (Crockpot) features tender corned beef with veggies. Its simple prep and irresistible flavor make it the perfect comfort food for any night.

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

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Instructions

Place the sliced onion in the slow cooker.
Rinse the corned beef and pat it dry. Add it to the slow cooker and sprinkle on the seasoning packet.
Add the baby potatoes on top of the corned beef. Halve larger potatoes if necessary. Then, add the sliced carrots and garlic.
Pour the water over the ingredients. Add the cabbage now for ultra-tender cabbage, or wait to add it in the last 2 hours of cooking.
Cover the slow cooker with its lid.
Cook on HIGH for 5 hours or LOW for 8 hours total. If you've waited to add cabbage, do so during the last 2 hours. You may need to rearrange the ingredients to fit the cabbage.
Once done, transfer the meat to a cutting board, allowing it to rest for 10 minutes before slicing against the grain.
Serve the sliced meat with potatoes, carrots, and cabbage.
If desired, drizzle melted butter over the potatoes, and serve with horseradish or stone-ground mustard.

Notes

For added flavor, consider using beef broth instead of water.
Adjust cooking times based on your slow cooker model and desired tenderness of the meat and vegetables.
Garnish your dish with fresh parsley for a colorful presentation.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 900mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg