Slow Cooker Corned Beef And Cabbage Best Recipes

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SLOW-COOKER CORNED BEEF AND CABBAGE

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Slow-Cooker Corned Beef and Cabbage image

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Provided by LUSYRSGIRL

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 9h15m

Yield 8

Number Of Ingredients 7

Ingredients:

  • 4 large carrots, peeled and cut into matchstick pieces
  • 10 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 1 (4 pound) corned beef brisket with spice packet
  • 6 ounces beer
  • ½ head cabbage, coarsely chopped

Steps:

  • Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  • Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g

SLOW COOKER CORNED BEEF AND CABBAGE

Web



Slow Cooker Corned Beef and Cabbage image

Just like yo' Irish mama used to make, and the brisket will melt in your mouth. Get a center cut of meat, not the 'point.' Super-tender and slices really nicely, just like butter. What little was leftover was made into a great hash the following morning.

Provided by Steven Moshlak

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 10h40m

Yield 8

Number Of Ingredients 9

Ingredients:

  • ½ pound baby carrots
  • ½ pound small yellow potatoes (such as Dutch Yellow® Pee Wee potatoes)
  • 1 sweet onion, cut into bite-size pieces
  • 4 cups water
  • 4 ¾ pounds corned beef brisket with spice packet
  • 3 tablespoons onion powder
  • 3 tablespoons garlic powder
  • 1 bottle Irish stout beer (such as Guinness®)
  • 1 medium head cabbage, quartered and leaves separated

Steps:

  • Spread baby carrots, potatoes, and onion into the bottom of a slow cooker crock. Pour water over the vegetables.
  • Season the lean side of the corned beef brisket with onion powder and garlic powder. Set seasoned brisket onto the vegetables with the fatty side facing upwards. Pour beer over the brisket. Sprinkle contents of the spice packet over the brisket.
  • Cook on Low for 10 hours.
  • Remove brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker.
  • Cook cabbage on High until tender, 30 to 45 minutes.
  • Slice corned beef and serve with cabbage mixture.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 21.9 g, Cholesterol 115.4 mg, Fat 22.6 g, Fiber 5 g, Protein 24.8 g, SaturatedFat 7.5 g, Sodium 1386.4 mg, Sugar 7.4 g

SLOW-COOKER CORNED BEEF AND CABBAGE

Web



Slow-Cooker Corned Beef and Cabbage image

For the best corned beef ever, let your slow cooker do the heavy lifting! Simply combine whole spices and other aromatics in a cheesecloth sachet to pop in with the beef. Four to eight hours later, you'll be digging into meltingly tender, perfectly seasoned meat and veggies. Adding the vegetables one to two hours before serving time ensures they keep their shape during cooking.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 8h25m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients:

  • 2 tablespoons whole peppercorns
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole mustard seeds
  • 4 cloves garlic, smashed
  • 3 bay leaves
  • One 3- to 4-pound flat-cut corned beef, rinsed
  • 1 tablespoon dark brown sugar
  • 6 orange or rainbow carrots, peeled and halved
  • 6 medium red potatoes, halved
  • 1 head green cabbage, cored and cut into 12 pieces
  • 2 tablespoons rice wine vinegar
  • Homemade or prepared Horseradish Mustard, for serving, recipe follows
  • 2 tablespoons minced fresh chives
  • 1/2 cup Dijon mustard
  • 3 tablespoons prepared horseradish, plus more if desired
  • 1 teaspoon brown sugar

Steps:

  • Put the peppercorns, coriander seeds, mustard seeds, garlic and bay leaves in a piece of cheesecloth and tie tightly with butcher's twine to make a sachet. Put the corned beef in a slow cooker and pour enough water over it until just submerged (2 to 3 quarts). Add the sachet and brown sugar and cook until the meat is just tender, 8 hours on low or 4 hours on high.
  • Two hours (on low) or 1 hour (on high) before the corned beef is done, add the carrots, potatoes and cabbage on top of the meat, making sure the veggies are submerged. Continue to cook until the vegetables are tender; if the beef is fork-tender and fully cooked but the vegetables still need time, remove the beef and tent with foil, then continue to cook the veggies until tender.
  • Transfer the veggies to a bowl using a spider or slotted spoon and immediately toss with the rice wine vinegar.
  • Slice the corned beef and plate with an assortment of the veggies and some Horseradish Mustard. Garnish with the chives.
  • Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!

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