Corned Beef and Cabbage
Slow cooked with carrots and potatoes, this truly is the best Corned Beef and Cabbage recipe! Just add the ingredients to your crock pot and come back to dinner ready to enjoy. Perfect for St. Patrick's Day or any time you need an easy, cozy dinner.
Servings: 4 servings
Calories: 886kcal
Ingredients
- 3-4 Pound Corned Beef Brisket Rinsed and Patted Dry with Paper Towels
- 3 Cups Beef Stock
- 3 Bay Leaves
- Corned Beef Seasoning Packet
- 12 Ounces Baby Carrots
- 1 1/2 Pounds Yellow Potatoes Quartered
- 1/2 Head Large Cabbage Quartered
Instructions
- Place the corned beef brisket into the slow cooker.
- Add the beef stock, bay leaves, and seasoning packet.
- Cover the slow cooker and cook on LOW for 5 hours.
- After 5 hours, add the baby carrots and yellow potatoes around the brisket. Cook on low for another 3 hours or until the vegetables are cooked to your desired doneness.
- After 3 hours, add the cabbage to the top, cover and cook for another 30-45 minutes on LOW or until the cabbage is tender.
- Remove the corned beef and the vegetables from the slow cooker and place them on a serving platter. Slice the corned beef against the grain and serve. Enjoy!
Nutrition
Calories: 886kcal | Carbohydrates: 46g | Protein: 59g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 25g | Cholesterol: 184mg | Sodium: 4594mg | Potassium: 2454mg | Fiber: 9g | Sugar: 10g | Vitamin A: 11847IU | Vitamin C: 169mg | Calcium: 132mg | Iron: 9mg