Description

Enjoy a delightful meal with corned beef & cabbage cooked in a crockpot! This dish offers a savory flavor profile and is paired with carrots and potatoes, making it a great option for a quick dinner or a hearty comfort food experience.

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 the sliced onion to the slow cooker.
Rinse the corned beef and pat dry, then place in the slow cooker. Sprinkle over the included seasoning packet.
Place the baby potatoes on top of the roast. Halve larger potatoes for tenderness. Add carrots and garlic.
Pour in the water. For ultra-tender cabbage, add it now; otherwise, wait for the last 2 hours.
Cover the slow cooker with the lid.
Cook on HIGH for 5 hours or LOW for 8 hours total. If adding cabbage later, do so in the final 2 hours, adjusting for space as necessary.
Remove the meat and let it rest for 10 minutes on a cutting board before slicing against the grain.
Serve the meat alongside potatoes, carrots, and cabbage.
If desired, drizzle melted butter over potatoes and accompany with horseradish or stone-ground mustard.

Notes

For an extra layer of flavor, feel free to add other vegetables such as parsnips or turnips.
Adjust cooking times based on the size of the brisket and your slow cooker settings.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 1500mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg