Description
A hearty and flavorful dish of tender corned beef slow-cooked with cabbage, carrots, and potatoes.
Ingredients
Scale
- 2–3 pounds corned beef brisket
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 4 medium carrots, peeled and chopped
- 4 medium potatoes, peeled and chopped
- 1 small head of cabbage, cut into wedges
- 4 cups beef broth
- 1 tablespoon pickling spice
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the onion and garlic at the bottom of the crockpot.
- Add the corned beef brisket on top of the onions, fat side up.
- Sprinkle the pickling spice over the corned beef.
- Add the carrots and potatoes around the brisket.
- Pour the beef broth over the ingredients, ensuring the brisket is mostly submerged.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is tender.
- About 1 hour before serving, add the cabbage wedges on top of the brisket.
- Once done, remove the corned beef and let it rest for a few minutes before slicing.
- Serve with the vegetables and garnish with fresh parsley, if desired.
Notes
- For extra flavor, you can add some bay leaves or additional spices to the broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
Keywords: crockpot corned beef and cabbage, slow cooker corned beef, Irish corned beef recipe, easy corned beef and cabbage, St. Patrick's Day recipe