Slow Cooker Corned Beef with Cabbage

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Moderate Cooker Corned Beef is unbelievably succulent, delicate, and extremely tasty. Made with cabbage, potatoes, and carrots for a balanced feast. This dish is ideal for family end of the week supper or to take care of a bigger group.

Moderate Cooker dishes are a staple around here, and this one is among the awesome. This tasty hand crafted formula is probably the least demanding supper you can make, adequately simple to be made on a weeknight. You should simply add every one of the fixings to the simmering pot and forget about it until prepared to serve.

It can’t get any simpler except if you request the dinner at an eatery. The hamburger is succulent and delightful, gradually cooked with bunches of garlic and flavors. Additionally, you can add potatoes and carrots 2-3 hours before the corned meat is prepared, to you have the sides done simultaneously.

This St. Patrick’s Day most loved couldn’t be easier to make. It is just the BEST Corned Beef formula ever! I love serving this sluggish cooker Irish-American exemplary with carrots, bacon singed cabbage, or break pureed potatoes for St. Patrick’s Day.

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Ingredients

  • 1 3-4 lbs corned beef brisket, plus pickling spice packet
  • 12 whole cloves garlic
  • 1 large onion (peeled)
  • 2 bay leaves
  • 1 lb carrots (cleaned and tops trimmed)
  • 1 lb baby potatoes (cleaned)
  • 1/2 head cabbage (chopped)
  • 1 cup low sodium beef broth
  • 2 cups water
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Place corned beef brisket, fat side up, into a 6-qt slow cooker.
  2. Add the pickling spice tea usually comes with corned beef on top of the brisket.
  3. Minced 4 garlic cloves and add them to the slow cooker.
  4. Pierce the beef with a sharp knife, and stuff with 4 garlic cloves. Add the remaining 4 whole cloves to the slow cooker.
  5. Cut the peeled onion in 4 and add it to the crockpot.
  6. Add the bay leaves.
  7. Pour beef broth and the water over the brisket add more water as needed to lightly cover the brisket by about 1/2 inch.
  8. Cover and cook on low heat for 8-10 hours, until tender.
  9. If you want to add carrots and potatoes, add them to the slow cooker after the first 3-4 hours of cooking have passed. Cabbage is added during the last 2 hours of cooking.
  10. Thinly slice the corned beef against the grain.
  11. Garnish with parsley and serve with carrots and potatoes.
  12. Enjoy!
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Nutrition

Calories: 304kcal | Carbohydrates: 18g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 1471mg | Potassium: 857mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9555IU | Vitamin C: 48.7mg | Calcium: 48mg | Iron: 2.7mg

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