Description
This Crock Pot Corned Beef features tender brisket, hearty vegetables, and easy prep. Perfect for comforting dinners and delicious homemade meals!
Ingredients
Scale
- 1 large onion sliced into ¼-inch slices
- 3 – 5 pound corned beef brisket with spice packet
- 4 cups beef broth
- 1 teaspoon beef better than bouillon
- 1 tablespoon worcestershire sauce
- 2 bay leaves
- 3-4 carrots peeled and cut into 2-inch pieces
- 4-6 yukon gold potatoes washed and halved or quartered
- 1 small green cabbage cut into quarters or eighths
- whole grain mustard optional, for serving
- chopped parsley optional garnish
Instructions
- Lay the onions at the bottom of the crockpot.
- Rinse the corned beef under cold water to eliminate excess brine, then pat dry with paper towels.
- Position the corned beef on the onions in the slow cooker, fat side up, and sprinkle the spice packet on top.
- In a medium bowl, mix the beef broth, better than bouillon, and Worcestershire sauce, then pour around the beef in the crockpot. Add the bay leaves, cover, and cook on low for 8-10 hours.
- Halfway through cooking, incorporate the potatoes and carrots. Cover and resume cooking.
- Two hours before the cooking time ends, add the cabbage to the crockpot, cover, and finish cooking the remaining time.
- After cooking, remove the beef, slice against the grain, and serve with optional whole grain mustard, alongside potatoes, carrots, and cabbage. Garnish with fresh parsley if desired.
Notes
For enhanced flavor, be sure to use quality beef broth.
Adding other vegetables like parsnips or turnips can add variety.
Storing leftovers? Keep in an airtight container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 105mg