Description
Tender slow-cooked corned beef served with buttery cabbage, carrots, and potatoes in a rich savory broth. This comforting classic is hearty, flavorful, and perfect for family dinners or holiday gatherings.
Ingredients
Scale
- 4 pounds corned beef brisket with spice packet included
- 1 medium head cabbage, cut into wedges
- 1 1/2 pounds baby potatoes
- 5 large carrots, peeled and cut into chunks
- 1 large onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
- Set the slow cooker to low heat while preparing the ingredients.
- Add the sliced onion, garlic, carrots, and baby potatoes to the bottom of the slow cooker.
- Pour in the beef broth and sprinkle in the black pepper.
- Place the corned beef brisket on top of the vegetables and sprinkle the included spice packet over the meat. Add the bay leaves around the brisket.
- Cover and cook on low for 8 to 9 hours until the beef becomes fork tender.
- During the last 2 hours of cooking, add the cabbage wedges around the beef.
- Carefully remove the brisket and let it rest for 10 minutes before slicing against the grain.
- Sprinkle fresh parsley over the vegetables before serving.
- Serve the sliced beef with cabbage, carrots, potatoes, and warm broth.
Notes
- Add the cabbage during the final 2 hours to prevent it from becoming too soft.
- Slice the corned beef against the grain for the most tender texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with extra broth to keep the meat juicy.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 1280mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg