Corned Beef and Cabbage
Corned Beef and Cabbage is the ultimate Irish dish to serve the family for St. Patrick's Day. Slow cooked corned beef brisket, baby red potatoes, baby carrots, green cabbage, yellow onion, and garlic.
Servings 10
Calories 327kcal
Equipment
- Slow Cooker
- Cutting Board
- Chef knife
Ingredients
- 3 lb corned beef brisket
- 1 medium yellow onion
- 3 cloves garlic, minced
- 6 baby red potatoes, quartered
- 12 oz baby carrots
- ½ head green cabbage, roughly chopped
- 2 bay leaves
- Lemon pepper, to taste
- Seasoned salt, to taste
- Water
Instructions
- Place the corned beef brisket in a crock pot. Add enough water to cover the top of the meat, then add the diced onion, minced garlic and 2 bay leaves. Cover and cook on high for 8 hours.
- After 4 hours, add the quartered red potatoes, the bag of carrots and the ½ of a head of chopped green cabbage. Add the lemon pepper and seasoned salt according to your taste preference and cover.
- Slice the brisket into 4 oz portions with 1 ½ cups of vegetable mixture, add juice for taste and moisture.
- Expert tip: some people like to add mustard to the corned beef brisket, I prefer honey Dijon but others like the spicy brown mustard or the regular mustard. Whatever you prefer.
Notes
Macros per serving (recipe yields 10 servings): 24g carbohydrates, 19g fat and 18g protein