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Crock-Pot Corned Beef and Cabbage: A Simple Delight!

A simple and delicious recipe for Crock-Pot Corned Beef and Cabbage, perfect for a hearty meal.
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Prep Time 20 minutes
Course: Main Course
Cuisine: Irish-American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Place the chopped onion and minced garlic in the bottom of the Crock-Pot.
  2. Add the corned beef brisket on top of the onion and garlic, and sprinkle the spice packet over the meat.
  3. Arrange the carrots and potatoes around the brisket in the Crock-Pot.
  4. Pour the beef broth and Worcestershire sauce over the ingredients, then add black pepper.
  5. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the corned beef is tender.
  6. About 30 minutes before serving, add the cabbage wedges to the pot, making sure they are submerged in the broth.
  7. Once everything is cooked, remove the corned beef and let it rest for 10 minutes before slicing against the grain.
  8. Serve the sliced corned beef with the vegetables and broth.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 1200mgFiber: 5gSugar: 5g

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.

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