Description
A comforting, hearty dish of tender corned beef and sweet cabbage, perfect for gatherings or a cozy dinner.
Ingredients
Scale
- 3 to 4 pounds corned beef brisket
- 1 small head of cabbage, cut into wedges
- 6 to 8 small potatoes, halved
- 4 large carrots, cut into chunks
- 4 cups low-sodium beef broth
- 1 tablespoon whole mustard seeds
- 1 tablespoon black peppercorns
- 2 bay leaves
Instructions
- Season the beef: Rinse the corned beef to remove excess brine. Pat it dry and place it flat in the slow cooker.
- Layer the veggies: Scatter the potatoes and carrots around and on top of the beef. The cabbage goes in last, forming a cozy blanket over everything.
- Add the broth: Pour in beef broth until everything is just submerged. Add the mustard seeds, peppercorns, and bay leaves for that kick of flavor.
- Cook it low and slow: Cover, set your slow cooker to low, and let it work its magic for 8 hours.
- Serve and enjoy: Allow the meat to rest for 5-10 minutes before slicing to keep the juices locked in.
Notes
Pair with mustard, pickles, or crusty bread for a perfect meal. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15
- Cook Time: 480
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: corned beef, cabbage, slow cooker, Irish recipe, hearty meal