Ingredients
Scale
- 3-4 pounds corned beef brisket
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 head of cabbage, cut into wedges
- 4 carrots, peeled and cut into chunks
- 6 potatoes, peeled and quartered
- 4 cups beef broth
- 1 tablespoon mustard seeds
- 2 teaspoons black peppercorns
Instructions
- Place the corned beef brisket in the crockpot.
- Add the onion, garlic, carrots, and potatoes around the brisket.
- Pour in the beef broth and sprinkle mustard seeds and black peppercorns over the top.
- Cover and cook on low for 8-10 hours or until the meat is tender.
- Add the cabbage in the last 2 hours of cooking.
- Slice the corned beef and serve with vegetables.
Notes
- For extra flavor, add a bay leaf or couple of sprigs of fresh thyme.
- Leftover corned beef can be used for sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Irish
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg