Description
- Crockpot corned beef and cabbage made low and slow for fork-tender brisket with perfectly cooked potatoes, carrots, and cabbage.
Ingredients
Scale
- 1 (5-pound) corned beef brisket with seasoning packet
- 1 cup stout beer Water or beef broth to cover
- 2 cinnamon sticks
- 4 garlic cloves, sliced
- 2 bay leaves 1 dried ancho chili (optional)
- 2 pounds red potatoes, halved
- 3 large carrots, cut into pieces
- 1 small head green cabbage, cut into wedges Whole grain or Dijon mustard for serving
Instructions
- Rinse brisket and place fat-side up in slow cooker.
- Add seasoning packet, garlic, bay leaves, cinnamon, and chili.
- Pour stout beer and add water or broth to cover.
- Cook on LOW for 6 hours.
- Add potatoes and carrots.
- Cook 2 more hours.
- Add cabbage and cook additional 2 hours.
- Remove beef and rest 15 minutes.
- Slice against the grain and serve with vegetables and mustard.
Notes
- Cook on LOW for best tenderness.
- Add cabbage last to prevent overcooking.
- Store leftovers up to 4 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 605
- Sugar: 7g
- Sodium: 1766mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 55g
- Cholesterol: 138mg