CROCK POT CORNED BEEF AND CABBAGE

I’m sure many of you will be enjoying the classic Irish-American dish, corned beef and cabbage, which I am sharing from the archives! So easy to make in the slow cooker, I used frozen pearl onions and parsnips instead of potatoes to make this easy-peasy!

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A perfect festive dish for the upcoming St Patrick’s Day holiday. Here is my original stove top Corned Beef and Cabbage with Horseradish Cream, I also have a Corned Beef and Cabbage Soup. Another festive dinner idea is my lightened up Shepherd’s Pie.

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Making it in the slow cooker is the perfect solution for a busy schedule. Trim all the fat off to keep it lean. I purchased a 2 1/2 lb piece or corned beef brisket, after I trimmed all the fat off it was 2 lbs. Once cooked it shrunk to 18 oz.

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This was my second attempt at this dish in the slow cooker, my first version I put everything in the pot and turned it on. This resulted in overcooked cabbage that turned to mush. Second time around I added the cabbage at the end and it was perfect! I like to serve this with a side if Cauliflower Mash or Buttermilk Mashed Potatoes and a little mustard or horseradish cream on the side. How do you enjoy your corned beef?

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done.

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It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Crock Pot Corned Beef And Cabbage

Total Time: 5 hours 30 minutes

Prep Time: 10 minutes

Cook Time: 5 hours 30 minutes

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I’m sure many of you will be enjoying the classic Irish-American dish, corned beef and cabbage, which I am sharing from the archives! So easy to make in the slow cooker, I used frozen pearl onions and parsnips instead of potatoes to make this easy-peasy!

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INGREDIENTS:

  • 2 lbs lean corned beef brisket, all fat trimmed off
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks

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  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns

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DIRECTIONS:

  1. In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
  2. Cover and cook on high 4 hours.
  3. Add cabbage, cook on high 1 hour 20 minutes more.
  4. Remove meat, slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

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NUTRITION INFORMATION

Amount Per Serving:

  • Freestyle Points: 8
  • Points +: 8
  • Calories: 294.5 calories
  • Total Fat: 16.5g
  • Saturated Fat: 5.5g

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  • Cholesterol: 83mg
  • Sodium: 960mg
  • Carbohydrates: 19g
  • Fiber: 5.5g
  • Sugar: 3g
  • Protein: 18g

Source: skinnytaste

by Meryl M