Crockpot Corned Beef and Cabbage
A simple Crockpot recipe for a St. Patrick's Day or Fall Favorite, Corned Beef and Cabbage. One Pot meal!
Servings 6
Calories 176kcal
Ingredients
- 1 corned beef brisket about 4 pounds
- 3 medium russet potatoes peeled and cut
- 4 carrots sliced into bite size pieces
- 1 head cabbage chopped or cut into wedges
- Salt & Pepper to taste
Instructions
- Prepare the vegetables. Chop the cabbage. Cut carrots into large bite size pieces or leave whole if using small carrots. Cut potatoes in half or leave whole if using small potatoes.
- Place a disposable liner in your Crockpot for easy cleanup.
- Place the potatoes and carrots into the bottom of the Crockpot.
- Add the brisket on top of the vegetables.
- Season to taste with salt and pepper.
- Add just enough water to cover the brisket.
- Cover and cook on high about 2 hours until meat is getting tender. Can be cooked on low for about 5 hours before adding cabbage.
- Add the cabbage around the brisket (not on top of the meat) and continue to cook on high about 2 or 3 hours until meat and cabbage are tender. If cooking on low, continue to cook for about 3 more hours after adding cabbage.
- Remove the meat from the Crockpot and slice brisket against the grain. Place the meat on a large serving dish. Scoop the vegetables around the meat. Serve and enjoy!
Nutrition
Serving: 1o | Calories: 176kcal | Carbohydrates: 31g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 89mg | Fiber: 6g | Sugar: 7g