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Best Corned Beef And Cabbage Recipe In Slow Cooker

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Traditional Slow Cooker Corned Beef and Cabbage The Cookie Rookie
Traditional Slow Cooker Corned Beef and Cabbage The Cookie Rookie from www.thecookierookie.com

Description

This slow cooker corned beef and cabbage recipe is perfect for St. Patrick's Day or any day of the week. The meat is juicy, tender, and flavorful, while the cabbage, carrots, and potatoes are perfectly cooked and infused with the delicious meaty flavor. The recipe is easy to follow, and requires minimal preparation time, making it a convenient option for busy cooks.

Prep Time

Prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is 8 hours on low heat.

Ingredients

  • 4-5 lb corned beef brisket
  • 1 large onion, cut into wedges
  • 4 cloves garlic, minced
  • 4 cups water
  • 1 head of cabbage, cut into wedges
  • 6 carrots, peeled and cut into large chunks
  • 6 potatoes, peeled and quartered
  • 1 tablespoon pickling spice

Equipment

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

Method

  1. Place the corned beef brisket in the slow cooker.
  2. Add the onion, garlic, pickling spice, and water to the slow cooker.
  3. Cover the slow cooker and cook on low heat for 6 hours.
  4. Add the cabbage, carrots, and potatoes to the slow cooker.
  5. Cover the slow cooker and continue cooking on low heat for an additional 2 hours.
  6. Remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing and serving.
  7. Arrange the cabbage, carrots, and potatoes on a platter and serve with the sliced corned beef.

Notes

  • You can use beef broth instead of water for a richer flavor.
  • If you prefer a more tender cabbage, add it to the slow cooker during the last hour of cooking.
  • You can also add other vegetables like turnips, parsnips, or rutabaga for a more flavorful dish.

Nutrition Info

This recipe yields approximately 10 servings. Each serving contains:
  • Calories: 520
  • Protein: 32g
  • Fat: 21g
  • Carbohydrates: 52g
  • Fiber: 9g
  • Sugar: 14g
  • Sodium: 3000mg

Recipe FAQ

Can I cook the corned beef and cabbage on high heat?

Yes, you can cook the corned beef and cabbage on high heat for 4-5 hours instead of 8 hours on low heat. However, cooking it on low heat will result in a more tender and flavorful meat.

Can I use a different cut of beef?

You can use a different cut of beef, but make sure it is a tough cut that will benefit from slow cooking. Brisket is a popular choice because it is flavorful and tender when cooked low and slow.

Can I use fresh herbs instead of pickling spice?

Yes, you can use fresh herbs like thyme, rosemary, or bay leaves instead of pickling spice. Simply tie them together with kitchen twine and add them to the slow cooker.

Recipe Tips

  • Trim any excess fat from the corned beef before cooking to prevent the dish from becoming too greasy.
  • Let the corned beef rest for at least 10-15 minutes before slicing to allow the juices to redistribute.
  • Use a meat thermometer to check the internal temperature of the corned beef. It should reach 145°F for medium-rare, 160°F for medium, and 170°F for well-done.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in the microwave or on the stove for a quick and easy meal.

Enjoy your slow cooker corned beef and cabbage with your favorite beverage and have a happy St. Patrick's Day!


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