Classic Corned Beef and Cabbage Recipe
This classic Corned Beef and Cabbage Slow Cooker recipe is a full meal complete with tender corned beef, cabbage, veggies, and baby potatoes. Cooking it in a slow cooker makes the cooking process super easy and ensures your corned beef comes out tender every time. The perfect St. Patrick’s Day meal!
Ingredients
- 3-4 lbs corned beef brisket with seasoning packet
- 6 garlic cloves
- 2 onions chopped
- 4 bay leaves
- 3 cups chicken stock
- 1 lb russet potatoes
- 1 lb golden potatoes
- 4 large carrots chopped
- 1 small head of cabbage cut into wedges
Method
- In a 6 quart slow cooker, place the chopped onion in an even layer. Place the corned beef with the seasoning packet on top of the onions, then pour in the chicken stock until it almost covers the corned beef. Then, add in the garlic and bay leaves. Cook on low for 8-10 hours. When 3 hours have passed, add the carrots and potatoes. 2 hours prior to serving, add in the cabbage wedges. Once the corned beef is cooked until tender, remove from the crock pot and allow to rest for 15-20 minutes before slicing. Be sure to slice the corned beef against the grain. Serve with the potatoes, carrots, cabbage, and jus.
Nutrition
Calories515kcalCarbohydrates37gProtein32gFat27gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat13gCholesterol95mgSodium2252mgPotassium1432mgFiber6gSugar9gVitamin A6134IUVitamin C107mgCalcium97mgIron5mg