Description
A simple and delicious recipe for Crock-Pot Corned Beef and Cabbage, perfect for a hearty meal.
Ingredients
Scale
- 3 to 4 pounds corned beef brisket, with spice packet
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 medium carrots, peeled and cut into 2-inch pieces
- 6 medium potatoes, quartered
- 1 small head of cabbage, cut into wedges
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
Instructions
- Place the chopped onion and minced garlic in the bottom of the Crock-Pot.
- Add the corned beef brisket on top of the onion and garlic, and sprinkle the spice packet over the meat.
- Arrange the carrots and potatoes around the brisket in the Crock-Pot.
- Pour the beef broth and Worcestershire sauce over the ingredients, then add black pepper.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the corned beef is tender.
- About 30 minutes before serving, add the cabbage wedges to the pot, making sure they are submerged in the broth.
- Once everything is cooked, remove the corned beef and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced corned beef with the vegetables and broth.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes to the broth.
- For a sweeter flavor, include 1 tablespoon of brown sugar or honey in the broth before cooking.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 hours on low or 4 to 5 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg