Ingredients for Slow Cooked Corned Beef And Cabbage
- 2 large carrots, peeled and chopped into 1-inch thick slices
- 2 large potatoes, peeled and chopped into 1-inch thick slices
- 1 large onion, chopped into wedges
- 4 cloves garlic, minced
- Beef Brisket
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cups beef broth
- 1 small head of cabbage, cut into wedges
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How to Make Slow Cooked Corned Beef And Cabbage
- Peel and chop 2 large carrots into 1-inch thick slices.
- Peel and chop 2 large potatoes into 1-inch thick slices.
- Chop 1 large onion into wedges.
- Mince 4 cloves of garlic.
- Place carrots, potatoes, onion, and garlic in the bottom of your slow cooker.
- Trim excess fat from a 3-4 lb corned beef brisket.
- Sprinkle brisket generously with 1 tablespoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme.
- Place the seasoned brisket on top of the vegetables in the slow cooker.
- Pour 2 cups of beef broth into the slow cooker.
- Cover and cook on low for 10-12 hours, or until the beef is fork-tender.
- Before serving, remove 1 cup of cooking liquid from the slow cooker and pour it into a skillet.
- Add 1 small head of cabbage, cut into wedges, to the skillet.
- Simmer the cabbage in the cooking liquid over medium heat for 5-7 minutes, or until tender-crisp.
- Remove the brisket from the slow cooker and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced corned beef with the cooked vegetables and a generous spoonful of the flavorful broth.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
41g
Fat
101g
Carbs
17g
