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Slow Cooker Corned Beef and Cabbage
Prep Time:
10
minutes
minutes
Servings:
8
Calories:
718
kcal
Author:
Kelly DiMascio
A simple easy way to make a family favorite. Just put everything in the slow cooker and you'll have a fabulous corned beef when you arrive back home after a long day.
Leftovers make delicious sandwiches the next day.
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US Customary
-
Metric
Ingredients
1x
2x
3x
▢
4
lbs
corned beef brisket
-
with or without spice packet, cut in half
▢
1
medium
onion
-
cut into wedges
▢
8
medium
medium potatoes
-
peeled and quartered
▢
2
cups
baby carrots
▢
2
cups
water
▢
12
oz
Guinness beer or other dark beer
▢
4
garlic cloves
-
fresh, crushed
▢
1
bay leaf
▢
2
T
sugar
▢
2
T
cider vinegar
▢
1/2
t
pepper
▢
1
small head cabbage
-
cut into wedges
Corned Beef Spice Mix
▢
1/2
cup
brown sugar
▢
2
T
Salt
▢
1
stick
cinnamon
-
broken into several pieces
▢
1
t
mustard seeds
▢
1
t
black peppercorns
▢
8
whole
cloves
▢
8
whole
allspice berries
▢
12
whole
juniper berries
▢
2
bay leaves
-
crumbled
▢
1/2
t
ground ginger
▢
1
t
nutmeg
Instructions
Corned Beef Spices
Mix to combine
For Corned Beef and Cabbage
Place the onion, potatoes, and carrots in a 5-qt. slow cooker.
Combine beer, water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables.
Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Remove bay leaf before serving.
Notes
Leftovers make delicious sandwiches - my favorite.
Nutrition
Calories:
718
kcal
|
Carbohydrates:
58
g
|
Protein:
41
g
|
Fat:
34
g
|
Saturated Fat:
10
g
|
Cholesterol:
122
mg
|
Sodium:
4584
mg
|
Potassium:
1905
mg
|
Fiber:
10
g
|
Sugar:
22
g
|
Vitamin A:
4525
IU
|
Vitamin C:
129.8
mg
|
Calcium:
176
mg
|
Iron:
12
mg
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