Slow-Cooker Corned Beef and Cabbage

  • Prep Time 15 min
  • Total Time 10 hr 50 min
  • Servings 8

Ingredients

Ingredients

Beef and Vegetables

4
medium red potatoes, unpeeled, cut into 1-inch pieces
4
medium carrots, cut into 1-inch pieces
1
medium onion, cut into 6 wedges
1
corned beef brisket with seasoning packet (2 to 2 1/2 lb)
1
can (12 oz) beer or nonalcoholic beer
Water
8
thin wedges cabbage

Sauce

1/4
cup applesauce
2
tablespoons Dijon mustard

Directions

Directions

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
  • 2 Cover; cook on Low heat setting 10 to 12 hours.
  • 3 Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  • 4 Meanwhile, in small bowl, mix sauce ingredients.
  • 5 To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

Notes










Tips

Expert Tips

If your corned beef doesn't have its own seasoning packet, place 1/2 teaspoon black peppercorns, 6 whole cloves and 1 dried bay leaf on a piece of cheesecloth and tie with string. Add the packet to the cooker.

Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine and spices are added for a distinctive tangy flavor.

Trim fat from uncooked beef using a boning, utility or paring knife.

Slice cooked beef across the grain for tender non-stringy slices.

For easy cleanup, coat the inside of the insert or cooker with cooking spray.

Slow cookers work most efficiently when they are two-thirds to three-fourths full.

Always keep the slow cooker covered for the specified cook time. Removing the cover lets heat escape, adding 15 to 20 minutes to the cook time. Only remove the cover if a recipe specifies and only after the first 2 hours of cooking. (An exception to this rule is when cooking with large cuts of meat.)

Want to take a slow-cooker meal to a party? Wrap the slow cooker in a towel or newspaper to keep it warm. Attach rubber bands around the handles to secure it for travel.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
5g
26%
Trans Fat
1/2g
Cholesterol
80mg
26%
Sodium
1040mg
43%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
23%
Sugars
7g
Protein
18g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.