🥩🥬 Crockpot Corned Beef and Cabbage 🥬🥩
Ingredients:
For the Dish:
3-4 lb corned beef brisket (with spice packet)
1 small head of green cabbage (about 1 pound), cut into wedges
6 small red or gold potatoes, halved
3 large carrots, cut into chunks
1 medium onion, quartered
3-4 cups beef broth (or water)
2 bay leaves
1 teaspoon black peppercorns
1/2 teaspoon salt (optional, depending on broth saltiness)
1 teaspoon garlic powder (optional, for extra flavor)
For Garnish:
Fresh parsley, chopped
For Dipping (optional):
1/2 cup mustard or horseradish sauce
Directions:
Prepare the Crockpot: Place the quartered onion, halved potatoes, and carrot chunks at the bottom of the crockpot.
Add the Corned Beef: Place the corned beef brisket on top of the vegetables, fat side up. Sprinkle the spice packet, bay leaves, black peppercorns, salt (if using), and garlic powder (if using) over the meat. Pour in enough beef broth or water to cover the brisket about ¾ of the way.
Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
Add the Cabbage: During the last 2 hours of cooking, add the cabbage wedges on top of the brisket.
Rest and Slice: Remove the corned beef from the crockpot and let it rest for 10 minutes. Slice against the grain into thin pieces.
Serve: Arrange the sliced corned beef, cabbage, potatoes, and carrots on a platter. Garnish with chopped fresh parsley. Serve warm with mustard or horseradish sauce for dipping. Enjoy!
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 8-10 hours (LOW) or 4-5 hours (HIGH) | Total Time: 8 hours 15 minutes (LOW)
🔥 Kcal: Approximately 600 kcal per serving (based on 6 servings)