Description
A classic slow-cooker recipe for corned beef and cabbage, perfect for St. Patrick’s Day or any comforting dinner.
Ingredients
- 10 baby red potatoes, quartered
- 4 large carrots, peeled and cut into matchstick pieces
- 1 onion, peeled and cut into bite-sized pieces
- 4 cups water
- 1 (4 pound) corned beef brisket with spice packet
- 6 ounces beer
- 1/2 head cabbage, coarsely chopped
Instructions
- Prepare Ingredients: Cut vegetables as specified. Place potatoes, carrots, and onion in the slow cooker.
- Add Corned Beef: Place corned beef on top of vegetables. Sprinkle spice packet over meat. Pour water and beer into the slow cooker.
- Cook: Cover and cook on low for 8-9 hours or on high for 4-5 hours.
- Add Cabbage: Add cabbage during the last hour of cooking. Cover and cook until cabbage is tender.
- Serve: Slice the corned beef against the grain and serve with vegetables.
Notes
- For best flavor, use a high-quality corned beef brisket.
- Adjust cooking time based on your slow cooker model.
- Feel free to add other vegetables like turnips or parsnips.
- Prep Time: 20 minutes
- Cook Time: 8-9 hours on low or 4-5 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg