Servings: 6 people
Calories: 450kcal
Equipment
- Slow cooker
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 brisket corned beef
- 1 head cabbage, chopped
- 4 carrots, sliced sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons mustard
- 1 tablespoon pickling spice
Instructions
- Start by placing the corned beef brisket in your slow cooker. Sprinkle the pickling spice evenly over the top. This spice mix adds depth to the dish. Pro tip: Pat the brisket dry before adding spices. It helps them stick better.
- Layer the chopped cabbage, sliced carrots, and quartered potatoes around the brisket. These colorful veggies will soak up all the savory juices. Arrange them snugly so they cook evenly. Don’t overcrowd—leave room for heat circulation.
- Pour in the beef broth to keep everything moist. Add minced garlic and sliced onions for extra flavor. The broth creates steam, ensuring tender results. Smell the aromas as they build during cooking!
- Cover the slow cooker and set it to low. Cook for 8-10 hours until the meat is fork-tender. This long cooking time breaks down tough fibers. Resist peeking often—it slows the process.
- Once done, slice the corned beef against the grain. Serve alongside the veggies. Drizzle mustard on top for tanginess. Garnish with fresh herbs if desired. Enjoy the satisfying textures and flavors!
Notes
This slow-cooker corned beef and cabbage is a family favorite, perfect for gatherings and cozy nights. Its heartwarming flavors and tender meat will surely please everyone.
Nutrition
Calories: 450kcal | Carbohydrates: 35g | Protein: 35g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 910mg | Potassium: 600mg | Fiber: 4g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 4mg
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