Description
A comforting slow-cooked meal of corned beef and cabbage, perfect for family gatherings.
Ingredients
Scale
- 2.5 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
- spice packet (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.
- To serve, discard cooking liquid, slice meat, and serve with mustard if desired.
Notes
For a lighter version, skip the searing and rely on slow cooking for flavor. Store leftovers in airtight containers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg