Ingredients
Scale
- 3–4 lbs corned beef brisket
- 4 cups low-sodium beef broth
- 4 medium carrots, chopped
- 2 lbs Yukon Gold potatoes, quartered
- 1 large onion, coarsely chopped
- 1 small head of cabbage, cut into wedges
- Spice packet (included with brisket or use 2 tbsp pickling spice)
Instructions
- Gather and chop all ingredients into uniform pieces for even cooking.
- Place the corned beef brisket at the bottom of the slow cooker. Layer chopped onions, carrots, and potatoes around it.
- Pour in the beef broth and sprinkle the spice packet evenly over the mixture.
- Cover and cook on low heat for 8-10 hours.
- About an hour before serving, add cabbage wedges on top to steam.
- Once cooked through and tender, slice against the grain and serve hot.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg