Slow cooker corned beef & cabbage
7
Points®
Total time: 5 hr 15 min • Prep: 15 min • Cook: 5 hr • Serves: 8 • Difficulty: Easy
This slow cooker version of the Irish classic couldn’t be easier to assemble and cook. To save precious time in the morning, place all the ingredients in the insert of the slow cooker the night before and refrigerate. In the morning, you’ll only need pop the insert into the slow cooker and plug it in. Mustard is the condiment of choice to serve with this dish.
Ingredients
Onion
2 large, sliced
Garlic
2 clove(s), finely chopped
Uncooked corned beef brisket
1¾ pound(s), trimmed of all visible fat
Carrots
3 medium, cut into 2-inch chunks
Uncooked potato
3 medium, all-purpose, peeled and cut into 2-inch chunks
Green cabbage
1 pound(s), cored and cut into 8 wedges
Reduced sodium chicken broth
1¼ cup(s)
Instructions
1
Place the onions and garlic in a slow cooker. Place the corned beef on top of the onions. Arrange the carrots and potatoes around the meat. Place cabbage wedges on top of the vegetables. Pour the broth over and around the vegetables. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
2
Transfer the corned beef to a platter and cut into 16 slices. With a slotted spoon, lift the vegetables from the broth and place around the meat.
3
Serving size: 2 slices of meat and 1/8 of the vegetables.
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