Ingredients
Scale
- 1 3–4 lb corned beef brisket
- 1 pickling spice packet
- 12 cloves garlic (4 minced, 8 whole)
- 1 large onion (peeled and quartered)
- 2 bay leaves
- 2 tablespoons chopped fresh parsley leaves
- 1 lb carrots (cleaned and tops trimmed)
- 1 lb baby potatoes (cleaned)
- 1/2 head cabbage (chopped)
- 1 cup low sodium beef broth
- 2 cups water
Instructions
- Rinse the corned beef brisket and place it fat side up into a 6-qt slow cooker.
- Add the pickling spices on top of the meat.
- Mince four garlic cloves and add them to the slow cooker. Stuff the beef with four garlic cloves and add the remaining whole cloves.
- Cut the onion into quarters and add to the crockpot with bay leaves.
- Pour beef broth and water over the brisket until lightly covered.
- Cover and cook on low for 8–10 hours, until tender.
- Add carrots and potatoes after 3–4 hours. Add cabbage during the last 2 hours.
- Thinly slice the corned beef and garnish with parsley. Serve with carrots and potatoes.
Notes
Pat the brisket dry before searing for a deeper crust if desired. Don’t overfill the slow cooker; vegetables need room to steam. Adjust salt only at the end as corned beef can be salty.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg
Keywords: slow cooker, corned beef, cabbage, comfort food, easy recipe