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–+ servings

Corned Beef and Cabbage

A comforting one-pot meal featuring fork-tender corned beef, sweet roasted carrots, and creamy potatoes, perfect for St. Patrick’s Day or a family dinner.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Irish
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3.5 lbs Corned Beef + Spice Packet Choose a corned beef brisket with included spice packet.
  • 1 medium Sweet Onion (quartered) Use a mild sweet onion like Vidalia or Walla Walla.
  • 1 lb Carrots (cut in half)
  • 2 lbs Small Red Potatoes (whole) Avoid peeling for ease.
  • 12 oz Beer Replaceable with beef broth and a splash of apple cider vinegar.
  • 2-3 cups Water Just enough to cover the corned beef.
  • 1 medium Green Cabbage (quartered)

Method
 

Preparation
  1. Place the quartered onion in the base of a large slow cooker to form a flavor bed.
  2. Put the corned beef on top of the onions and sprinkle or tuck in the provided spice packet ingredients so they contact the meat.
  3. Arrange the carrots and whole small red potatoes around the corned beef.
  4. Pour the 12oz beer into the cooker and add 2–3 cups of water — just enough liquid to come up and cover the corned beef.
Cooking
  1. Cover and cook on LOW for 9 hours until the brisket is fork-tender.
  2. After 9 hours, nestle the quartered green cabbage into the cooker, cover, switch to HIGH, and cook for an additional 1 to 1½ hours until the cabbage is tender-crisp.

Nutrition

Calories: 520kcalCarbohydrates: 32gProtein: 36gFat: 28g

Notes

For best results, trim any loose fat from the corned beef and cut vegetables to even sizes before cooking. Use a slotted spoon to serve the vegetables and strain the cooking liquid for a light au jus.

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