Description
A comforting one-pot dinner with tender corned beef and vegetables, perfect for busy evenings.
Ingredients
Scale
- 3 lb corned beef brisket
- 1–2 tablespoons neutral oil
- 1 large onion, chopped
- 3 large carrots, chopped
- 1 lb baby potatoes, halved
- 1 small head of cabbage, quartered
- 3 cups low-sodium beef broth
- 1 cup water
- 2 tablespoons pickling spice
Instructions
- Pat the corned beef brisket dry and sear it in oil over medium-high heat for 3–4 minutes on each side until browned.
- Place the chopped onions, carrots, baby potatoes, and cabbage into the slow cooker.
- Nestle the seared brisket on top of the vegetables.
- Add beef broth, water, and pickling spice to the slow cooker.
- Cook on LOW for 8–10 hours or HIGH for 4–5 hours until the meat is fork-tender.
- Shred or slice the brisket and stir the vegetables into the broth before serving.
Notes
For best flavor, always sear the brisket before adding it to the slow cooker. Add cabbage in the last hour to maintain its texture.
- Prep Time: 20 minutes
- Cook Time: 540 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg