Corned Beef And Cabbage Recipe Crock Pot On High
Description
Corned beef and cabbage is a traditional Irish-American dish typically served around St. Patrick's Day. This version of the dish is cooked in the crock pot on high, making it easy to prepare and leaving you with a delicious and flavorful meal.
While the name of this dish may be misleading, the corned beef used in it is actually not the same as the canned variety. It is actually a cut of beef that has been brined with a combination of salt, spices, and other seasonings. The brining process gives it a unique flavor and texture that is perfect served with cabbage and other vegetables.
Prep Time
Preparing this corned beef and cabbage dish is fairly simple and straightforward. All you need to do is combine the ingredients in the crock pot and let it cook for several hours. The total prep time for the dish is about 15 minutes.
Cook Time
Cooking the dish in the crock pot on high is the best way to get the most flavor and tenderness out of the meat. The total cook time for the dish is about 4 hours.
Ingredients
- 1 (3-4 pound) corned beef brisket
- 1 head of cabbage, cut into wedges
- 2-3 medium-sized potatoes, diced
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 cups of beef broth
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of dried thyme
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
Instructions
1. Place the corned beef brisket in the crock pot and add the beef broth, Worcestershire sauce, thyme, garlic, black pepper, and paprika. Stir to combine.
2. Add the potatoes and onions to the crock pot and stir to combine. Cover and cook on high for 3-4 hours, or until the beef is tender.
3. Add the cabbage wedges to the crock pot and stir to combine. Cover and cook for an additional 1-2 hours, or until the cabbage is tender.
4. Once the beef and vegetables are cooked, remove them from the crock pot and serve with your favorite sides. Enjoy!
Equipment
- Large crock pot
- Large spoon
- Knife
- Cutting board
Notes
This recipe can also be cooked on low for 8-10 hours. If cooking on low, be sure to check on the dish periodically to ensure the beef and vegetables are not overcooking.
Nutrition: Per Serving
- Calories: 672 kcal
- Carbohydrates: 25 g
- Protein: 58 g
- Fat: 40 g
- Saturated Fat: 10 g
- Cholesterol: 133 mg
- Sodium: 1345 mg
- Potassium: 1085 mg
- Fiber: 5 g
- Sugar: 7 g
- Vitamin A: 990 IU
- Vitamin C: 67 mg
- Calcium: 123 mg
- Iron: 4 mg
Recipe Tips
This dish can be served as is, or with a side of mashed potatoes, boiled potatoes, or boiled carrots. You can also add additional vegetables such as carrots or celery to the crock pot during the last hour of cooking.
If you don't have a crock pot, this dish can also be cooked on the stove top. Simply place all of the ingredients in a large pot and bring to a boil. Reduce the heat to low and simmer for 2-3 hours, or until the beef and vegetables are tender.
Leftover corned beef and cabbage can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, be sure to store it in a freezer-safe container for up to 3 months.
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