Slow-Cooked Corned Beef with Tender Cabbage & Vegetables
Ingredients:
3-4 lb corned beef brisket with spice packet
1 small head green cabbage, cut into wedges
4 large carrots, peeled and chopped
6 baby red potatoes, halved
1 onion, quartered
4 cups beef broth or water
3 cloves garlic, minced
1 tsp black peppercorns
1/2 tsp thyme
2 bay leaves
1 tbsp Dijon mustard optional
Directions:
Place the chopped carrots, potatoes, and onions at the bottom of the crockpot.
Place the corned beef brisket on top of the vegetables, fat side up. Sprinkle the spice packet over the brisket.
Add the minced garlic, black peppercorns, thyme, and bay leaves. Pour in the beef broth or water until the brisket is almost covered.
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.
With 1 hour left, add the cabbage wedges on top of the brisket and let them soften in the broth.
Once done, remove the corned beef and let it rest for 10 minutes before slicing against the grain.
Serve warm with the cooked vegetables and a drizzle of broth. Enjoy!
Prep Time: 10 minutes Cooking Time: 8 hours Total Time: 8 hours 10 minutes
Kcal: 520 kcal Servings: 6 servings
4.
#slowcookerrecipes #cornedbeef #irishfood #stpatricksday #comfortfood #homemademeals #crockpotmeals #beefrecipes #traditionalrecipes #slowcooking #heartymeals #familydinner #easyrecipes #tenderbeef #deliciousdinners #veggiepacked #onepotmeals #beefandcabbage #savoryeats #foodiesofinstagram