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Slow Cooker Recipe For Corned Beef, Cabbage, And Potatoes

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Slow Cooker Corned Beef and Cabbage Dinner at the Zoo
Slow Cooker Corned Beef and Cabbage Dinner at the Zoo from www.dinneratthezoo.com

Description

This slow cooker recipe for corned beef, cabbage, and potatoes is a classic Irish dish that is perfect for St. Patrick’s Day or any other day of the year. The corned beef is cooked low and slow until it is tender and flavorful, and the cabbage and potatoes are cooked in the same pot for a delicious one-pot meal.

Prep Time

The prep time for this recipe is minimal, only taking about 15 minutes to chop the vegetables and prepare the meat.

Cook Time

The cook time for this recipe is 8 hours on low or 4 hours on high in a slow cooker.

Ingredients

  • 3-4 lb corned beef brisket
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 head cabbage, chopped
  • 6-8 potatoes, peeled and chopped
  • 2 bay leaves
  • 1 tsp. black pepper

Equipment

  • Slow cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Add the corned beef to the slow cooker and top with chopped onion and garlic.
  2. Pour in the beef broth and add the bay leaves and black pepper.
  3. Cook on low for 8 hours or high for 4 hours.
  4. After the meat has cooked for the desired time, remove it from the slow cooker and place it on a cutting board.
  5. Add the chopped cabbage and potatoes to the slow cooker and stir to combine with the cooking liquid.
  6. Cover and cook on high for 2-3 hours or until the vegetables are tender.
  7. Slice the corned beef against the grain and serve with the cooked vegetables.

Notes

This recipe can easily be adjusted to fit your taste preferences. If you prefer a sweeter taste, add a tablespoon of brown sugar to the cooking liquid. If you like a spicier flavor, add a teaspoon of mustard seeds or a pinch of red pepper flakes.

Nutrition Info

This recipe serves 6-8 people and each serving contains approximately:
  • Calories: 450
  • Protein: 34g
  • Fat: 23g
  • Carbohydrates: 27g
  • Fiber: 6g
  • Sodium: 1920mg

Recipe Tips

To make this recipe even easier, you can use pre-cut vegetables from the grocery store. You can also add carrots, turnips, or parsnips for additional flavor and nutrition. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months.

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