Slow Cooker Corned Beef and Cabbage Recipe
This corned beef is mouth-watering and full of flavor. It tasted so good I couldn't stop eating it. Beef with mixed vegetables is the perfect combination for this meal. I love how tender and juicy the potatoes are, so the carrots have so much flavor and bring out the color of the dish. Cabbage is an Irish staple and tastes so sweet to be tender and sweet with corned beef. Enjoy this traditional corned beef and cabbage recipe that is so delicious and will melt in your mouth. It is so good!
Ingrédients
- 3 lb (1.5 kg) corned beef brisket
- 2 lbs (1 kg) baby red potatoes, halved if large
- 1 lb (500 g) carrots, cut into large chunks
- 4 large garlic cloves, cut in half fresh or dried it's the same
- 1 onion, quartered by the root
- 1 C. 1 tbsp (15 mL) pickling spices
- 4 cups (1 L) sodium-reduced beef broth
- 1/2 Savoy cabbage, with the core intact and cut into 8 wedges preferably the Savoy but if you find another type that will do
- 2 tbsp (30 mL) olive oil
Instructions
- In a 6 quart (6 L) slow cooker, place the brisket, fat side up, including contents of package. Add the potatoes, carrots, garlic, bay leaves, onion and pickling spices. Pour in the broth (adding water as needed to cover the meat and vegetables). Cover and cook over low heat for 7 to 8 hours or until the brisket is tender. Add the cabbage and cook over high heat for 1 hour.
- Place cabbage on the side of a large serving dish. Transfer the brisket to a cutting board; cover and let sit for a few minutes. Thinly slice against the grain; add to the serving dish. Using a slotted spoon, remove the potatoes and carrots and place them around the brisket. Pour a small amount of cooking liquid over the meat.
Notes
- The pink curing salt is optional, but it is what causes the meat to turn pink. You can find it online or at a specialty meat store. Read the warnings for direct ingestion.
- You can let it sit after cooking is finished, but you don't have to. I will prepare my corned beef for about 10 to 15 minutes before slicing it. Letting it sit before slicing it seems to make it easier.