Slow-Cooker Corned Beef and Cabbage

Name: Slow-Cooker Corned Beef and Cabbage
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings
Cuisine: Europe, Irish
Ingredients: 1 medium onion, cut into wedges; 4 large red potatoes, quartered; 1 pound baby carrots; 3 cups water; 3 garlic cloves, minced; 1 bay leaf; 2 tablespoons sugar; 2 tablespoons cider vinegar; 1/2 teaspoon pepper; 1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half; 1 small head cabbage, cut into wedges

Total Time Prep: 15 min. Cook: 8 hours

Yield 8 servings

Test Kitchen Approved

Slow-cooker corned beef is packed with cabbage and other hearty vegetables. It's easy to pull together for St. Patrick's Day, but you can enjoy it any time of year.

Ingredients

1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
1 small head cabbage, cut into wedges

Directions

Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the 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. Discard bay leaf before serving.

Nutrition Facts

1 serving: 414 calories, 19g fat (6g saturated fat), 97mg cholesterol, 1191mg sodium, 38g carbohydrate (11g sugars, 6g fiber), 23g protein.

This corned beef and cabbage slow-cooker recipe is a fuss-free way to cook the traditional dish. I tried it for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. —Karen Waters, Laurel, Maryland

Recipe Creator