Ingredients
1 flat cut corned beef brisket (3–4 lbs with spice packet)
4 carrots (chopped into chunks)
8 small red potatoes (halved or quartered based on size)
1 onion (peeled and cut into chunks)
4 cups of beef broth
Half a head of cabbage (roughly chopped)
Instructions
1. Give the corned beef a thorough rinse.
2. Position the brisket inside the slow cooker.
3. Pour in the beef broth.
4. Coat the meat with the seasoning packet.
5. Set the slow cooker to low and let it cook for 8 to 9 hours.
6. Partway through the cooking process, incorporate the vegetables (carrots, potatoes, onion).
7. Add the cabbage one hour before serving.
Notes
For extra flavor, sear the brisket before placing it in the slow cooker.
Use low-sodium beef broth if watching salt intake.
Leftovers are great for sandwiches or hash the next day.
This dish pairs wonderfully with mustard or horseradish sauce on the side.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Cuisine: American, Irish
Nutrition
- Serving Size: 1/6 recipe
- Calories: 410
- Sugar: 3g
- Sodium: 1320mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg