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Corned Beef and Cabbage

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a plate of corned beef and cabbage with carrots and potatoes
Number of Servings: 
Serves 6

Ingredients

  • Lean cut of brisket, approximately 3 lbs
  • 1 head of green cabbage, quartered into wedges
  • 6 large red potatoes, quartered
  • 6 large carrots, unpeeled and cut into large pieces
  • 2 medium white onions, quartered
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 bay leaf, torn
  • 2 Tbsp yellow mustard
  • 1⁄3 cup brown sugar
  • Salt and pepper to taste

Equipment

  • Slow Cooker

Directions

  1. Rinse brisket in cold water and pat dry.
  2. Place brisket in the bottom of the slow cooker.
  3. Cover brisket with mustard.
  4. Place potatoes, carrots and onions on top of brisket.
  5. Season with onion powder, garlic, bay leaf, salt and pepper.
  6. Mix brown sugar with 1 cup of cold water and pour over brisket and vegetables.
  7. Add cold water to just below the top of vegetables.
  8. Cook on low for 8 hours.
  9. Place cabbage on the top of vegetables.
  10. Cook for another 2 hours.

Notes

  • Leftover corned beef can be used for delicious sandwiches!
Nutrition Info: 
646 Calories, 55 g Protein, 141 mg Cholesterol, 68 g Carbohydrates, 21 g Total sugars (8 g Added sugars), 11 g Fiber, 18 g Total fat (6 g sat), 550 mg Sodium, ★★★★★ Vitamin A, Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Phosphorus, Potassium, Zinc, ★★★★ Vitamin B2 (riboflavin), Iron, ★★★ Folate, Magnesium, ★ Calcium

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