Description
A hearty, comforting one-pot slow cooker meal featuring tender corned beef brisket, potatoes, carrots, and cabbage—perfect for St. Patrick’s Day or any cozy dinner.
Ingredients
3 lbs corned beef brisket with spice packet
1 onion, peeled and cut into wedges
4 carrots, peeled and cut into chunks
1 lb baby potatoes, halved
1 head cabbage, cut into wedges
4 cups water
1 teaspoon black pepper
1 teaspoon mustard seeds
1 bay leaf
Instructions
- Layer the onion, carrots, and potatoes in the bottom of the slow cooker.
- Rinse and pat the corned beef dry, then place it on top of the vegetables.
- Sprinkle the included spice packet over the meat.
- Pour in the water and add the black pepper, mustard seeds, and bay leaf.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours.
- About an hour before it’s done, add the cabbage wedges to the slow cooker.
- When the corned beef is fork-tender, remove it and let it rest for a few minutes before slicing.
- Serve with the cooked vegetables and a ladle of broth.
Notes
Add parsnips or turnips for extra flavor variety.
Use beef broth and a splash of Guinness for a richer taste.
Reduce potatoes and add more cabbage for a lighter version.
Add brown sugar or apple cider for subtle sweetness.
Store leftovers in the fridge for up to 4 days or freeze sliced beef with broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
