Description
A delicious slow-cooked corned beef and cabbage dish perfect for any occasion.
Ingredients
Scale
- 2½ pounds corned beef brisket
- 1 onion (sliced)
- 6 red potatoes (peeled and halved)
- 2 cups baby carrots
- 1 beef bouillon cube
- 1 clove garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- The spice packet that comes with the corned beef brisket (optional)
- 1 cabbage (cut into wedges)
- 1 teaspoon caraway seeds
- 2 cups low-sodium beef broth
Instructions
- Trim the brisket of all visible fat.
- Spray a large crockpot with nonstick spray.
- Place the onion, potatoes, and carrots in the bottom of the crockpot, and place corned beef on top.
- Whisk together the bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth.
- Pour the liquid over the brisket.
- Sprinkle the included spice packet over the corned beef (optional). Cover pot.
- Cook on low setting for 8-10 hours, or on high for 4-5 hours, adding the cabbage wedges and caraway seed for the last hour of cooking. Properly cooked corned beef should be at least 145°F internally.
- To serve, discard cooking liquid, slice meat and serve with mustard if desired.
Notes
- For best results, use a quality corned beef brisket.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg