Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

from bellyfull.net
495 min
6 servings

This slow cooker corned beef and cabbage recipe includes tender vegetables and just the right spices, then finished off with a delicious herb butter. It's a complete crock pot dinner for the entire family.

Ingredients

  • 3-5 pound corned beef brisket {with spice packet}
  • 2 bay leaves
  • 1 1/2 cups mini carrots
  • 4 small yellow potatoes (about 3/4 pound) (, halved)
  • 1 sweet onion (, cut into quarters)
  • 3 cups low-sodium chicken broth
  • 1/2 head green cabbage (, cut into 4 wedges, leaving a piece of core intact)
  • 3 tablespoons unsalted butter
  • 1 clove garlic (, minced)
  • 1 tablespoon chopped fresh parsley
  • salt and pepper ( to taste)
  • Grainy mustard (, for serving, optional)
  • Horseradish (, for serving, optional)

Directions

  1. 1

    Remove the corned beef from the package. Set spice packet aside. Rinse the corned beef with cold water and pat dry with paper towels.

  2. 2

    Place the corned beef brisket (fat side up) in a 6-quart slow cooker. Sprinkle the contents of the reserved spice packet, along with the bay leaves on top. Scatter the carrots, potatoes, and onions along the sides and top.

  3. 3

    Pour the chicken broth over the top of the vegetables. (The meat should be partially submerged, it does not need to be completely covered.)

  4. 4

    Cover with lid and cook on LOW for 6 hours.

  5. 5

    Remove lid; add the cabbage on top of the corned beef, cover, and continue cooking on LOW for another 2 hours.

  6. 6

    Remove the cabbage, corned beef, carrots, potatoes, and onion from the slow cooker. Thinly slice the corned beef against the grain.

  7. 7

    Place the butter, garlic, parsley, and a pinch of salt and pepper in a small bowl. Microwave in 30 second increments or until melted.

  8. 8

    Drizzle the garlic butter over the vegetables.

  9. 9

    Place the meat and vegetables on a platter and serve with mustard or horseradish on the side, if desired.

  10. 10

    NOTE: potatoes and carrots will get quite soft being cooked all day. If you prefer firmer veggies, I recommend adding them in around the 3 1/2 to 4 hour mark. (For other tips and helpful information, please refer to the full article.)