Corned Beef and Cabbage
A classic comfort dish featuring tender corned beef brisket, hearty vegetables, and rich broth, perfect for St. Patrick's Day or any occasion.
Ingredients
Main Ingredients
- 3-4 pounds corned beef brisket
- 1 small head cabbage, cut into wedges
- 4-5 medium-sized carrots, cut into chunks
- 4-5 medium-sized potatoes, quartered
- 1 whole onion, quartered
- 4-5 cloves garlic, minced
- 2-3 cups beef broth
Seasoning
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2-3 leaves bay leaves
- to taste Salt
Instructions
Preparation
- Place the corned beef in the Crock Pot and add the beef broth, onion, garlic, mustard seeds, black peppercorns, and bay leaves.
- Cover and cook on low for 8-10 hours or until the meat is tender.
Cooking
- When the meat is nearly done, add the carrots and potatoes to the pot.
- About 30 minutes before serving, add the cabbage wedges to the Crock Pot.
- Once everything is cooked through, remove from the pot, slice the corned beef, and serve with the vegetables.
Notes
Serve hot with vegetables on the side. Sprinkle with parsley or add mustard for extra flavor. This dish pairs well with crusty bread.