This slow cooker corned beef and cabbage is seasoned corned beef cooked with potatoes, carrots and cabbage.
Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the “forerunner of what today is known as Irish corned beef” and in the 17th century, the English named the Irish salted beef “corned beef”.
Try some of our other Beef recipes
Corned Beef and Cabbage
This slow cooker corned beef and cabbage is seasoned corned beef cooked with potatoes, carrots and cabbage.
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Servings: 6 servings
Calories: 554kcal
Ingredients
- 1 ea corned beef brisket 3-5 lbs
- 3 ea carrots peeled and cut into large chunks
- 3/4 lb small yellow potatoes halved
- 1/2 head green cabbage cut into wedges
- 3 tbsp butter
- 1 clove garlic
- 1 tbsp chopped parsley
- salt and pepper to taste
Instructions
- Remove the corned beef from the packaging. Rinse with cold water and pat dry with paper towels.
- Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.
- Cover and cook on LOW for 6 hours.
- Add the cabbage on top of the corned beef and cook on LOW for another 2 hours.
- Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.
- Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.
- Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side if desired.
Nutrition
Calories: 554kcal | Carbohydrates: 12g | Protein: 36g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 2832mg | Potassium: 1045mg | Fiber: 3g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 96mg | Calcium: 69mg | Iron: 6mg
