Description

Tender, juicy corned beef simmered to perfection in the slow cooker with cabbage, potatoes, and carrots. This comforting, one-pot dish is a classic for St. Patrick’s Day or any family dinner.

Ingredients

– 3 pounds corned beef brisket

– 1 head green cabbage, cut into wedges

– 4 medium potatoes, peeled and cut into chunks

– 4 carrots, peeled and cut into 2-inch pieces

– 1 onion, diced

– 3 cloves garlic, minced

– 1 teaspoon black pepper

– 2 cups beef broth

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Instructions

1. Place the corned beef brisket in the slow cooker. Add the cabbage, potatoes, carrots, onion, garlic, and black pepper.

2. Pour the beef broth over the ingredients.

3. Cover and cook on low for 6-8 hours, or until the corned beef is fork-tender.

4. Remove the corned beef from the slow cooker and slice against the grain.

5. Serve the corned beef with the cooked vegetables and broth.

Notes

For extra flavor, you can add a bay leaf or some thyme to the slow cooker. Adjust cooking time as needed, depending on the size of your corned beef brisket.

Prep Time: 15
Cook Time: 360
Category: Soups, Stews & Chili
Method: Slow Cooker
Cuisine: Irish, American