Corned Beef and Cabbage
A heartwarming dish featuring tender corned beef, vibrant cabbage, and earthy carrots, perfect for family gatherings and cozy evenings.
Ingredients
Main Protein
- 3-4 pounds corned beef brisket Comes with a seasoning packet; rinse under cold water before cooking.
Starch/Veggies
- 4 medium Yukon Gold or red potatoes Chopped into even pieces.
- 3 large carrots Chopped into even pieces.
- 1 medium head green cabbage Chopped into even pieces; avoid overcooking.
Seasoning/Spice Blend
- 1-2 tablespoons pickling spices For robust flavor; add at the beginning of cooking.
Liquids
- 4 cups beef broth Room temperature for even cooking.
- 2 tablespoons apple cider vinegar
Aromatics & Vegetables
- 1 large yellow onion Quartered.
- 3 cloves garlic Smashed.
Optional Finishing Ingredients
- Salt To taste.
- Pepper To taste.
Instructions
Preparation
- Rinse the corned beef under cold water to reduce saltiness. Chop the cabbage, carrots, potatoes, onion, and garlic as described in the ingredients.
Layering
- In the slow cooker, lay the chopped carrots and potatoes at the bottom.
Adding the Brisket
- Place the corned beef brisket on top of the vegetables and sprinkle the seasoning packet and pickling spices evenly over the brisket.
Pouring in Liquids
- Add the beef broth and apple cider vinegar around the edges of the slow cooker.
Cooking
- Cover the slow cooker and set it to low heat for 7-8 hours until the brisket is fork-tender.
Finishing Touch
- About 1 hour before serving, add the chopped cabbage to the slow cooker.
Serving
- Once cooked, remove the brisket, slice it against the grain, and serve alongside the vegetables.
Notes
Enhance flavors with a splash of Worcestershire sauce. Customize with peas or parsnips.