Description
A hearty and flavorful dish featuring tender corned beef paired with vegetables, perfect for a family meal.
Ingredients
Scale
- 2½ pounds corned beef brisket
- 1 onion (sliced)
- 6 red potatoes (peeled and halved)
- 2 cups baby carrots
- 1 beef bouillon cube
- 1 clove garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 spice packet that comes with the corned beef brisket (optional)
- 1 cabbage (cut into wedges)
- 1 teaspoon caraway seeds
- 2 cups low-sodium beef broth
Instructions
- Trim the brisket of all visible fat.
- Spray a large crockpot with nonstick spray.
- Place the onion, potatoes, and carrots in the bottom of the crockpot, and place corned beef on top.
- Whisk together the bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth.
- Pour the liquid over the brisket.
- Sprinkle the included spice packet over the corned beef (optional). Cover pot.
- Cook on low setting for 8-10 hours, or on high for 4-5 hours, adding the cabbage wedges and caraway seed for the last hour of cooking. Properly cooked corned beef should be at least 145°F internally.
- To serve, discard cooking liquid, slice meat and serve with mustard if desired.
Notes
- Adjust cooking time based on thickness of the brisket.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Irish
Nutrition
- Serving Size: 1 plate