Description

This Corned Beef & Cabbage recipe brings together tender brisket, fresh vegetables, and comfort in every bite. Perfect for quick dinner or cozy gatherings, it offers an easy way to enjoy a homemade, hearty meal.

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

Add sliced onion to the slow cooker.
Rinse the corned beef, pat dry, and place it in the slow cooker. Sprinkle with the seasoning packet.
Add baby potatoes on top of the roast. Halve larger potatoes to ensure tenderness. Follow with carrots and garlic.
Pour in the water. Add cabbage now for ultra-tenderness, or reserve for the last 2 hours of cooking.
Secure the lid on the slow cooker.
Cook on HIGH for 5 hours or LOW for 8 hours total, adding cabbage during the last 2 hours. Adjust to fit.
After cooking, transfer the meat to a cutting board and let it rest for 10 minutes before slicing against the grain.
Serve the sliced meat with potatoes, carrots, and cabbage on the side.
Drizzle melted butter over the potatoes if you wish. Accompany with horseradish mustard or stone ground mustard.

Notes

For an extra flavor kick, consider adding some beef broth instead of water.
Feel free to use any leftover corned beef for sandwiches or salads the next day.
Adjust the amount of cabbage based on personal preference; more cabbage can be added for extra veggies.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 22g
Cholesterol: 70mg