Slow Cooker Corned Beef And Cabbage Recipe Recipe For Deviled

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SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

This St. Patrick's Day favorite couldn't be simpler to make. By making your corned beef and cabbage in a slow cooker, all of the hard work is done for you.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 5h15m

Number Of Ingredients 8

2 celery stalks, cut into 3-inch pieces
3 carrots, cut into 3-inch pieces
1 small yellow onion, cut into 1-inch wedges (root end left intact)
1/2 pound small potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
Grainy mustard, for serving

Steps:

  • In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

Nutrition Facts : Calories 650 g, Fat 43 g, Fiber 6 g, Protein 45 g, SaturatedFat 14 g

SLOW COOKER CORNED BEEF, CABBAGE, AND POTATOES



Slow Cooker Corned Beef, Cabbage, and Potatoes image

This is a typical St. Patrick's Day meal which is simple, with few ingredients and cooked in a slow cooker so it is super easy, yet delicious! Serve in a large soup mug or bowl with Irish soda bread, rye bread, or rolls on the side.

Provided by Robin D

Categories     Holidays and Events Recipes     St. Patrick's Day

Time 8h5m

Yield 6

Number Of Ingredients 8

10 medium red potatoes, scrubbed
1 (3 pound) corned beef brisket
3 tablespoons dried onion flakes
1 ½ teaspoons pickling spice
1 teaspoon whole black peppercorns
1 pinch caraway seeds
1 small head green cabbage, cored and chopped
1 teaspoon juniper berries

Steps:

  • Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
  • Cover and cook on Low until tender, 8 to 12 hours. Serve.

Nutrition Facts : Calories 269 calories, Carbohydrate 32.8 g, Cholesterol 48.7 mg, Fat 9.8 g, Fiber 4.8 g, Protein 13.3 g, SaturatedFat 3.2 g, Sodium 584.8 mg, Sugar 4 g

CORNED BEEF & CABBAGE RECIPE



Corned Beef & Cabbage Recipe image

Classic and Easy Slow Cooker Corned beef and Cabbage, you'll want to make this more than once a year.

Provided by Sarah Olson

Categories     Main Course

Time 8h10m

Number Of Ingredients 10

2-4 lbs. Corned beef brisket (flat or point cut) ((with seasoning packet that is included))
1 white onion, sliced ((this is optional but good!))
2 lbs. red or gold potatoes ((or a mixture of both!) Peel them if you'd like! )
3 carrots (sliced thick)
2 garlic cloves (peeled)
1/2 head cabbage (cut into thin wedges)
1 1/2 cup water ((or see notes below for other liquid ideas))
parsley for garnish
melted butter for potatoes if desired
horseradish or stone-ground mustard

Steps:

  • Add the sliced onion to the slow cooker.
  • Add the corned beef to your slow cooker. Sprinkle over the included seasoning packet.
  • Add your baby potatoes on top of the roast. If your potatoes are larger you can halve them to ensure they get tender. Add the carrots and garlic.
  • Pour over the water. Add cabbage now if you want ultra-tender cabbage. Otherwise wait to add it until the last 2 hours.
  • Place the lid on the slow cooker.
  • Cook on HIGH for 5 hours or LOW for 8 hours total. (Add the cabbage during the last 2 hours). You may have to rearrange things into the pot to get the cabbage to fit (or cut your cabbage thinner).
  • Remove the meat onto a cutting board and slice into strips.
  • Serve the meat with potatoes, carrots, and cabbage.
  • Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.

Nutrition Facts : Calories 342 kcal, Carbohydrate 27 g, Protein 20 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 1416 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Make and share this Slow Cooker Corned Beef and Cabbage recipe from Food.com.

Provided by Parsley

Categories     Meat

Time 7h10m

Yield 5 serving(s)

Number Of Ingredients 11

3 -4 lbs corned beef brisket
1 onion, coarsely chopped
1/4 cup cider vinegar
1/4 cup brown sugar
1 -2 tablespoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1 medium head of cabbage, cut into wedges
1 apple, sliced
1/4-1/2 teaspoon caraway seed (optional)
12 ounces dark beer

Steps:

  • Place corned beef brisket and any seasonings included in your slow cooker. Top with onion.
  • Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top.
  • Add the cabbage wedges and apple slices and caraway seeds if using them.
  • Pour beer over top.
  • Cover and cook on low for about 7 hours or high for about 4-5 hours.

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

After making this Slow-Cooker Corned Beef and Cabbage dish, you'll be wondering why you waited until Saint Patrick's Day to enjoy it. Our corned beef and cabbage slow cooker recipe begins with a perfectly seasoned corned beef simmered in beer, served with potatoes, carrots, and onions, and topped with an applesauce and Dijon sauce. You don't need extra luck to create this one-simply follow our steps and enjoy!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h50m

Yield 8

Number Of Ingredients 9

4 medium red potatoes, unpeeled, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 6 wedges
1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
1 can (12 oz) beer or nonalcoholic beer
Water
8 thin wedges cabbage
1/4 cup applesauce
2 tablespoons Dijon mustard

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
  • Cover; cook on Low heat setting 10 to 12 hours.
  • Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  • Meanwhile, in small bowl, mix sauce ingredients.
  • To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 7 g, TransFat 1/2 g

SARAH'S SLOW-COOKER CORNED BEEF AND CABBAGE



Sarah's Slow-Cooker Corned Beef and Cabbage image

An Irish classic. Great for St. Paddy's Day!

Provided by SarahLayne

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Yield 8

Number Of Ingredients 11

1 (4 pound) lean raw corned beef brisket
3 tablespoons pickling spice
2 stalks celery, cut into halves
1 pound carrots, cut into 4-inch pieces
1 ¼ pounds red potatoes, quartered
1 onion, sliced
1 head Savoy cabbage, cut into 6 wedges
1 (12 fluid ounce) can or bottle Irish stout beer
hot water, as needed
⅓ cup grated horseradish, drained
⅓ cup sour cream

Steps:

  • Place the corned beef into the bottom of a large slow cooker.
  • Scatter the pickling spice over the brisket.
  • Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
  • Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
  • Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
  • Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
  • Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
  • Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
  • Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

Nutrition Facts : Calories 608 calories, Carbohydrate 29.8 g, Cholesterol 129.5 mg, Fat 37 g, Fiber 7.3 g, Protein 39.1 g, SaturatedFat 12.3 g, Sodium 2918.4 mg, Sugar 7.2 g

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.

Provided by LUSYRSGIRL

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 9h15m

Yield 8

Number Of Ingredients 7

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
½ head cabbage, coarsely chopped

Steps:

  • Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  • Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Just like yo' Irish mama used to make, and the brisket will melt in your mouth. Get a center cut of meat, not the 'point.' Super-tender and slices really nicely, just like butter. What little was leftover was made into a great hash the following morning.

Provided by Steven Moshlak

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 10h40m

Yield 8

Number Of Ingredients 9

½ pound baby carrots
½ pound small yellow potatoes (such as Dutch Yellow® Pee Wee potatoes)
1 sweet onion, cut into bite-size pieces
4 cups water
4 ¾ pounds corned beef brisket with spice packet
3 tablespoons onion powder
3 tablespoons garlic powder
1 bottle Irish stout beer (such as Guinness®)
1 medium head cabbage, quartered and leaves separated

Steps:

  • Spread baby carrots, potatoes, and onion into the bottom of a slow cooker crock. Pour water over the vegetables.
  • Season the lean side of the corned beef brisket with onion powder and garlic powder. Set seasoned brisket onto the vegetables with the fatty side facing upwards. Pour beer over the brisket. Sprinkle contents of the spice packet over the brisket.
  • Cook on Low for 10 hours.
  • Remove brisket to a cutting board. Stir cabbage into the liquid and vegetable mixture remaining in the slow cooker.
  • Cook cabbage on High until tender, 30 to 45 minutes.
  • Slice corned beef and serve with cabbage mixture.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 21.9 g, Cholesterol 115.4 mg, Fat 22.6 g, Fiber 5 g, Protein 24.8 g, SaturatedFat 7.5 g, Sodium 1386.4 mg, Sugar 7.4 g

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Corned beef - brisket cured in brine - is beloved for its big, salty, aromatic flavor. It needs to be braised or simmered for a long time to become tender and sliceable, making it an ideal slow cooker dish. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Corned beef is often braised in beer, and you could certainly do that, but a slightly sweet wine, like a semi-dry Riesling, balances the beef's saltiness. Finish with a simple honey-mustard glaze and a quick trip under the broiler. Serve this satisfying one-pot meal with mustard and enjoy with beer. (Here are pressure cooker and oven versions of the recipe.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, meat, vegetables, main course

Time 8h15m

Yield 4 servings

Number Of Ingredients 9

3 to 3 1/2-pound ready-to-cook corned beef, preferably flat-cut
1 1/4 cups semi-dry white wine, such as Riesling
1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces
2 to 3 large carrots (about 1/2 pound), peeled and cut into 1- to 2-inch pieces
1/2 small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges
3 tablespoons Dijon mustard, plus more for serving
2 tablespoons honey
Flaky sea salt, if necessary
Black pepper

Steps:

  • Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
  • Transfer the corned beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.
  • Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. (A paring knife should slip easily into the beef, though the meat shouldn't be falling apart.)
  • Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
  • Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

This dish is an all-time comfort food classic done in the convenience of a slow cooker. Loaded with colorful vegetables, it comes together simply and is finished with the creamy kick of horseradish.

Provided by Food Network Kitchen

Categories     main-dish

Time 7h25m

Yield 6 servings

Number Of Ingredients 9

4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (often included with brisket)
1 medium rutabaga, halved and cut into wedges
1 pound large carrots, cut into 4-inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
1/2 head Savoy cabbage, cut into wedges
1/3 cup horseradish, drained
1/3 cup creme fraiche or sour cream

Steps:

  • Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.
  • Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl.
  • Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.

SLOW COOKER CORNED BEEF WITH CABBAGE



Slow Cooker Corned Beef with Cabbage image

Slow Cooker Corned Beef is incredibly juicy, tender and very flavorful. Made with cabbage, potatoes and carrots for a well rounded meal.

Provided by Catalina Castravet

Categories     Main Course

Time 8h10m

Number Of Ingredients 10

1 3-4 lbs corned beef brisket, plus pickling spice packet
12 whole cloves garlic
1 large onion (peeled)
2 bay leaves
1 lb carrots (cleaned and tops trimmed)
1 lb baby potatoes (cleaned)
1/2 head cabbage (chopped)
1 cup low sodium beef broth
2 cups water
2 tablespoons chopped fresh parsley leaves

Steps:

  • Place corned beef brisket, fat side up, into a 6-qt slow cooker.
  • Add the pickling spice tea usually comes with corned beef on top of the brisket.
  • Minced 4 garlic cloves and add them to the slow cooker.
  • Pierce the beef with a sharp knife, and stuff with 4 garlic cloves. Add the remaining 4 whole cloves to the slow cooker.
  • Cut the peeled onion in 4 and add it to the crockpot.
  • Add the bay leaves.
  • Pour beef broth and the water over the brisket add more water as needed to lightly cover the brisket by about 1/2 inch.
  • Cover and cook on low heat for 8-10 hours, until tender.
  • If you want to add carrots and potatoes, add them to the slow cooker after the first 3-4 hours of cooking have passed. Cabbage is added during the last 2 hours of cooking.
  • Thinly slice the corned beef against the grain.
  • Garnish with parsley and serve with carrots and potatoes.
  • Enjoy!

Nutrition Facts : Calories 304 kcal, Carbohydrate 18 g, Protein 19 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 1471 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SLOW-COOKER CORNED BEEF AND CABBAGE



Slow-Cooker Corned Beef and Cabbage image

For the best corned beef ever, let your slow cooker do the heavy lifting! Simply combine whole spices and other aromatics in a cheesecloth sachet to pop in with the beef. Four to eight hours later, you'll be digging into meltingly tender, perfectly seasoned meat and veggies. Adding the vegetables one to two hours before serving time ensures they keep their shape during cooking.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 8h25m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons whole peppercorns
1 tablespoon whole coriander seeds
1 tablespoon whole mustard seeds
4 cloves garlic, smashed
3 bay leaves
One 3- to 4-pound flat-cut corned beef, rinsed
1 tablespoon dark brown sugar
6 orange or rainbow carrots, peeled and halved
6 medium red potatoes, halved
1 head green cabbage, cored and cut into 12 pieces
2 tablespoons rice wine vinegar
Homemade or prepared Horseradish Mustard, for serving, recipe follows
2 tablespoons minced fresh chives
1/2 cup Dijon mustard
3 tablespoons prepared horseradish, plus more if desired
1 teaspoon brown sugar

Steps:

  • Put the peppercorns, coriander seeds, mustard seeds, garlic and bay leaves in a piece of cheesecloth and tie tightly with butcher's twine to make a sachet. Put the corned beef in a slow cooker and pour enough water over it until just submerged (2 to 3 quarts). Add the sachet and brown sugar and cook until the meat is just tender, 8 hours on low or 4 hours on high.
  • Two hours (on low) or 1 hour (on high) before the corned beef is done, add the carrots, potatoes and cabbage on top of the meat, making sure the veggies are submerged. Continue to cook until the vegetables are tender; if the beef is fork-tender and fully cooked but the vegetables still need time, remove the beef and tent with foil, then continue to cook the veggies until tender.
  • Transfer the veggies to a bowl using a spider or slotted spoon and immediately toss with the rice wine vinegar.
  • Slice the corned beef and plate with an assortment of the veggies and some Horseradish Mustard. Garnish with the chives.
  • Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!

SLOW COOKER CORNED BEEF AND CABBAGE



Slow Cooker Corned Beef and Cabbage image

Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h20m

Yield 8 to 10 servings

Number Of Ingredients 15

1 1/2 pounds small redskin potatoes, halved
4 carrots, cut into 2-inch pieces
1 large onion, cut into 1/2-inch wedges
2 stalks celery, peeled and cut into 2-inch pieces
2 or 3 sprigs fresh thyme
One 4-pound piece corned beef brisket, rinsed
12 ounces stout beer
2 tablespoons pickling spice
1/2 small head green cabbage, core intact and cut into thick wedges
1/2 cup sour cream
1/4 cup prepared horseradish
2 tablespoons whole-grain mustard
3 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1/2 cup loosely packed parsley leaves, chopped

Steps:

  • Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.
  • Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.
  • Whisk together the sour cream, horseradish and mustard in a small bowl.
  • Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.
  • Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

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Cuisine American
Total Time 9 hrs 20 mins
  • Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 6-quart slow cooker.
  • Add the corned beef to the slow cooker on top of the vegetables with the fat side up. I also add any juices from the package to the slow cooker as well for extra flavor. Add the packet of pickling spices that came with the corned beef. If you like lots of flavor, add an additional 2 tablespoons of an all-purpose pickling spice.
  • Add enough beef broth to just barely reach the top of the corned beef. I usually use about 3 cups but it will vary based on the size of your slow cooker and the size of your corned beef. Cover and cook on low for about 9 hours.


SLOW COOKER CORNED BEEF - JO COOKS

From jocooks.com
4.4/5 (16)
Uploaded 2019-09-16
Category Dinner, Main Course
Published 2019-09-15
  • Cook the brisket: Place the corned beef in the slow cooker, fat side up. Add the rest of the ingredients to your slow cooker and pour 2 cups water over the beef. Cook on low for 8 hours or on high for 4 hours.
  • Finish and serve: Carefully remove the beef from your slow cooker. Cover with foil and let it rest for 10-15 minutes. Slice and enjoy!


SLOW COOKER CORNED BEEF AND CABBAGE - DINNER AT THE ZOO

From dinneratthezoo.com
5/5 (58)
Uploaded 2019-02-25
Category Main Course
Published 2020-02-19
  • Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.
  • Place the corned beef brisket (fat side up), carrots and potatoes in a slow cooker. Add 3 cups of water to the slow cooker, plus the seasoning packet that comes in the corned beef package.


SLOW COOKER CORNED BEEF AND CABBAGE RECIPE | MYRECIPES

From myrecipes.com
4/5 (8)
Total Time 7 hrs 5 mins
Servings 6
Published 2008-03-01
  • Arrange potatoes and garlic on bottom of slow cooker. Place corned beef on top of vegetables and sprinkle with seasoning from packet. Push cloves into onion and add to cooker. Add enough water to just cover meat; cover and cook on low until tender, 6 hours and 30 minutes to 8 hours.
  • Transfer meat to cutting board and cover with foil to keep warm. Transfer potatoes to bowl and cover with foil to keep warm. Add carrots and cabbage to cooker, turn to high, cover and cook until just tender, about 30 minutes.


SLOW COOKER CORNED BEEF AND CABBAGE - BELLY FULL

From bellyfull.net
Ratings 22
Calories 577 per serving
Category Main Course
  • Remove the corned beef from the package. Set spice packet aside. Rinse the corned beef with cold water and pat dry with paper towels.
  • Place the corned beef brisket (fat side up) in a 6-quart slow cooker. Sprinkle the contents of the reserved spice packet, along with the bay leaves on top. Scatter the carrots, potatoes, and onions along the sides and top.
  • Pour the chicken broth over the top of the vegetables. (The meat should be partially submerged, it does not need to be completely covered.)


CRISPY SLOW COOKER CORNED BEEF - DINNER, THEN DESSERT

From dinnerthendessert.com
5/5 (138)
Total Time 9 hrs 5 mins
Category Main Dish
Published 2019-02-05
  • Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.


CORNED BEEF AND CABBAGE (SLOW COOKER RECIPE) - HAPPY ...

From happyhealthymama.com
5/5 (1)
Total Time 59 mins
Servings 8
Published 2020-03-07
  • Layer all of the vegetables except the cabbage in the bottom of your slow cooker and season them with the dried thyme and dried rosemary.
  • Next, add the corned beef, fat side up, on top of the vegetables. If your corned beef came with a seasoning packet, sprinkle that on top. Add the beer and enough chicken stock to almost cover the meat.
  • Cook on high for 4 1/2 hours or low for 8 1/2 hours. Then, add your cabbage and cook an additional 45 minutes on high or 1 1/2 hours on low. Serve with the cooking liquid. Enjoy!


SLOW COOKER CORNED BEEF (CROCKPOT - SEEKING GOOD EATS

From seekinggoodeats.com
Reviews 22
Calories 493 per serving
Category Main Dish Recipes
  • Rinse corned beef brisket and throw seasoning packet away. Add carrots and onions to the bottom of a slow cooker that has been sprayed with nonstick spray or coated with oil/butter. Place roast on top of vegetables. Place cabbage around the corned beef brisket.
  • Mix water and worcestershire and pour of top of the roast. Sprinkle with pepper. Cook on low for 8 to 10 hours until corned beef brisket and vegetables are tender. Serve with optional creamy dijon mustard sauce for a tasty twist.
  • Rinse corned beef brisket and place in the pressure cooker. Pour 1 cup of water and worcestershire, (or you could use 1 bottle of beer - any kind) over brisket. Sprinkle with pepper. Secure lid and cook on high pressure for 25 minutes per pound. a 3 lb roast would be 75 min, a 4 lb roast 100 min. Once complete allow to release pressure naturally.


CROCK POT CORNED BEEF AND CABBAGE RECIPE (SLOW COOKER ...

From thecookierookie.com
Ratings 55
Calories 594 per serving
Category Main Course


SLOW COOKER CORNED BEEF AND CABBAGE - RECIPE REVIEW BY THE ...
2018-03-12 Wow! I never knew corned beef and cabbage was so easy to make. This recipe sounded too simple to be true, but it was and then some. The corned beef and vegetables were tender and beautifully flavored with the spice packet. Plus being able to cook it all in the slow cooker made it almost effortless. Candice Slow Cooker Corned Beef and Cabbage
From hungrypinner.com
Estimated Reading Time 2 mins


SLOW-COOKER CORNED BEEF AND CABBAGE - RECIPESRUN
2017-09-01 Slow-Cooker Corned Beef and Cabbage . Slow cook your St. Patrick's Day corned beef dinner, and celebrate the easy way. Rated 4.6 from 1016 votes Prep Time. 15M. Total Time. 9H15M . Servings. 8 servings. What You Need. 4 large carrots, peeled and cut into matchstick pieces. 10 baby red potatoes, quartered. 1 onion, peeled and cut into bite-sized …
From recipesrun.com
4.6/5
Total Time 9 hrs 15 mins


SLOW COOKER CORNED BEEF AND CABBAGE RECIPE
2016-03-10 Step 3: Then, lift the lid and place the cabbage slivers on top of the meat. Cook for one more hour. Remove the meat and vegetables from the liquid. Slice the meat and serve with the vegetables ...
From momtastic.com
Estimated Reading Time 1 min


SLOW COOKER CORNED BEEF AND CABBAGE RECIPE
2005-10-10 The corned beef brisket is cooked to perfection in the slow cooker, along with potatoes, carrots, and cabbage wedges, for a fabulous Sunday dinner or St. Patrick's Day feast. Feel free to add some sliced parsnips to the vegetables, or add a small peeled and diced rutabaga or a few cut-up turnips.
From thespruceeats.com
Ratings 106
Calories 884 per serving
Category Entree, Dinner


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