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Corned Beef Cabbage Crock Pot Recipe Easy

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Nana's Recipe Box Crock Pot Corned Beef and Cabbage
Nana's Recipe Box Crock Pot Corned Beef and Cabbage from nanasrecipebox.blogspot.com

Description

Corned beef and cabbage is an Irish-American classic. This version is cooked in the slow cooker and requires only a few simple ingredients. The corned beef is cooked with potatoes, carrots, and cabbage in a flavorful broth. This recipe is easy to prepare and sure to be a crowd-pleaser.

This slow cooker version of corned beef and cabbage is a great way to get dinner on the table without having to spend hours in the kitchen. The slow cooker does the work for you, and all you have to do is put the ingredients in the crock pot and let it do its thing. You can also add other vegetables, such as onions and celery, if desired.

The dish is flavorful, hearty, and comforting. The corned beef is cooked to fork-tender perfection, and the vegetables are cooked in the flavorful broth. Serve it with a side of mashed potatoes or crusty bread for a complete meal.

Prep Time

This recipe requires very little prep time. All you have to do is chop the vegetables and season the corned beef. The prep time for this recipe is 10 minutes.

Cook Time

This recipe takes a total of 8 hours to cook in the slow cooker. This includes the time it takes to bring the ingredients to a boil, and then the time it takes to cook in the slow cooker. The total cook time is 8 hours.

Ingredients

  • 2-3 pounds corned beef
  • 2 cups beef broth
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 bay leaves
  • 2-3 potatoes, cut into 1-inch cubes
  • 3 carrots, cut into 1-inch pieces
  • 1 head of cabbage, cut into 1-inch pieces

Instructions

1. Start by seasoning the corned beef. In a small bowl, combine the garlic powder, onion powder, paprika, and 1 teaspoon of salt. Rub the mixture onto the corned beef.

2. Place the corned beef in the slow cooker. Add the beef broth, water, apple cider vinegar, and bay leaves. Stir to combine.

3. Add the potatoes, carrots, and cabbage to the slow cooker. Stir to combine.

4. Cover and cook on low for 8 hours, or until the corned beef is fork-tender.

5. Serve with mashed potatoes or crusty bread, if desired.

Equipment

  • Slow cooker
  • Small bowl
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Spatula

Notes

This recipe can be easily doubled or tripled to serve a larger crowd. If you are doubling or tripling the recipe, you may need to use a larger slow cooker.

Nutrition: Per Serving

Calories: 478, Fat: 24g, Saturated Fat: 8g, Cholesterol: 178mg, Sodium: 924mg, Carbohydrates: 17g, Fiber: 4g, Sugar: 5g, Protein: 49g

Recipe Tips

  • If you have time, you can brown the corned beef in a skillet before adding it to the slow cooker. This will help to improve the flavor of the dish.
  • You can substitute the beef broth with chicken broth if desired.
  • You can add other vegetables, such as onions and celery, if desired.
  • If you like your vegetables to be softer, you can cook the dish for an additional hour.
  • Leftover corned beef and cabbage can be stored in an airtight container and refrigerated for up to 3 days.

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