Slow Cooker Corned Beef and Cabbage

You have the luck of the Irish on your side when you rely on your slow cooker! The perfectly seasoned corned beef turns out tender every time.

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Servings 8

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( 21 ) Ratings

21 Ratings

5 Stars

4 Stars 17%

3 Stars

2 Stars 30%

1 Stars

Member Reviews ( 8 )

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ingredients 9
Prep Time 15 min
Total Time 10 hr 50 min

Ingredients

Beef and Vegetables

4: medium red potatoes, unpeeled, cut into 1-inch pieces

4: medium carrots, cut into 1-inch pieces

1: medium onion, cut into 6 wedges

1: corned beef brisket with seasoning packet (2 to 2 1/2 lb)

1: can (12 oz) beer or nonalcoholic beer

: Water

8: thin wedges cabbage

Sauce

1/4: cup applesauce

2: tablespoons Dijon mustard

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Directions

1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
2 Cover; cook on Low heat setting 10 to 12 hours.
3 Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
4 Meanwhile, in small bowl, mix sauce ingredients.
5 To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

EXPERT TIPS

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Expert Tips

If your corned beef doesn't have its own seasoning packet, place 1/2 teaspoon black peppercorns, 6 whole cloves and 1 dried bay leaf on a piece of cheesecloth and tie with string. Add the packet to the cooker.

Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine and spices are added for a distinctive tangy flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 5g, 5% Trans Fat 1/2g 1/2% ),
Cholesterol: 80mg; 80%;
Sodium: 1040mg; 1040%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 5g 5% Sugars 7g 7% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 40%;
Calcium: 8%;
Iron: 20%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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yankeetexan

report Posted Mar. 14, 2012 12:35 PM

Be sure to rinse the corned beef to get rid of the 'slim' from the brine. Just run under cold water until you don't feel the slim anymore. This might be the cause as to why some folks don't like corned beef. To strong from the brine.

Irisheyesrsmilin_inMN

report Posted Apr. 9, 2011 10:12 AM

We've made this several times on St. Patty's Day. We had some friends over last year and they loved it-it was their first time having corned beef! The sauce is a must too-but we also like the horseradish one in the other corned beef recipe on this site.

Irisheyesrsmilin_inMN

report Posted Apr. 9, 2011 10:12 AM

lsorensen

report Posted Mar. 27, 2011 11:43 AM

buy the flat cut of corned beef in order to be able to cut it into slices

lsorensen

report Posted Mar. 27, 2011 11:26 AM

The recipe was absolutely delicious. The sauce was an added plus to anyone who wants something extra to plain corned beef. Be sure to bu the flat cut of corned beef in order to be able to cut it into thin slices.