Slow Cooker Corned Beef and Cabbage Recipe With Vegetables
Juicy, easy Slow Cooker Corned Beef and Cabbage with adde vegetables is a one pot meal
Servings: 6
Calories: 908kcal
Ingredients
- 1 tablespoon olive oil
- 4 pounds corned beef brisket
- Juices and spice sack from the corned beef Don't discard these. You will use them.
- 2 medium onions one peeled and sliced and the other cut into 4-6 chunks
- 12 baby carrots
- 12 small red potatoes washed
- 6 ribs celery cut in 2-inch pieces, celery is optional
- 3 bay leaves
- 4-6 cups water
- 1 head cabbage cut in small chunks
Instructions
- Heat the oil in a medium skillet.
- When the oil is hot, place the corned beef in the skillet and brown it just a bit on both sides to seal in the juices. When browned, set it aside to another plate.
- Sauté the sliced onions until almost transparent. Transfer the onions to your 6-quart slow cooker, placing them along the bottom in a single layer.
- Return the skillet to the stovetop and cook the carrots until they start to brown slightly.
- Dump the carrots into the slow cooker.
- Add the remaining onion, potatoes and celery, if using, to the slow cooker.
- Place the corned beef brisket on top of the vegetables.
- Cover the vegetables and meat with water (you may need about 4 cups)
- Add the bay leaves, pickling spices and juices to the slow cooker.
- Cook on low for 7-8 hours.
- Add the cabbage to the pot about an hour before you wish to eat (or my preference is to steam it separately for about 20 minutes).
- Continue cooking on low for about 1 hour.
Nutrition
Calories: 908kcal | Carbohydrates: 66g | Protein: 53g | Fat: 48g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Cholesterol: 163mg | Sodium: 3806mg | Potassium: 2812mg | Fiber: 10g | Sugar: 10g | Vitamin A: 658IU | Vitamin C: 159mg | Calcium: 133mg | Iron: 8mg