Description
Tender, juicy corned beef and perfectly cooked cabbage, simmered to perfection in the slow cooker for a comforting and hassle-free St. Patrick’s Day feast.
Ingredients
– 3-4 pound corned beef brisket
– 1 head of cabbage, cut into wedges
– 4 medium potatoes, peeled and quartered
– 4 carrots, peeled and cut into 2-inch pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 2 tablespoons Dijon mustard
– 2 tablespoons brown sugar
– 1 teaspoon black pepper
Instructions
1. Place the corned beef brisket in the slow cooker.
2. Arrange the cabbage wedges, potatoes, and carrots around the brisket.
3. In a small bowl, mix together the onion, garlic, beef broth, Dijon mustard, brown sugar, and black pepper. Pour the mixture over the corned beef and vegetables.
4. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the corned beef is tender and the vegetables are cooked through.
5. Remove the corned beef from the slow cooker and slice or shred it. Serve the corned beef and vegetables with the cooking liquid.
Notes
Adjust cooking time as needed based on the size of your corned beef brisket. For extra flavor, add a bottle of Guinness or other Irish stout to the cooking liquid. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 480
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Irish, American