Slow Cooker Corned Beef and Cabbage Dinner
I have a large slow cooker and this fills it. The potatoes and carrots can be left out of the slow cooker and roasted in the oven instead.
I have a large slow cooker and this fills it. The potatoes and carrots can be left out of the slow cooker and roasted in the oven instead.
- Carbohydrate 38.4645019433333 g
- Cholesterol 163.2933 mg
- Fat 45.4690047726667 g
- Fiber 7.44989020481212 g
- Protein 49.7014445976667 g
- Saturated Fat 14.4148379686 g
- Serving Size 1 1 Serving (702g)
- Sodium 3748.3189974 mg
- Sugar 31.0146117385212 g
- Trans Fat 7.57012449673334 g
- Calories 781 calories
Step-by-step
- Place quartered red potatoes and carrots on bottom of slow cooker.
- Put corned beef roast on top.
- Sprinkle on seasoning packet.
- Pour beer around the beef.
- Cook on low 6-7 hours.
- Add cabbage wedges and cook an additional 2-3 hours on low.
Replacing the bottled beer with equal parts water and beef broth yields a sharper, less malty braising liquid that highlights the curing spices of the brisket. Root vegetables like red potatoes and carrots form a dense foundation at the base of the appliance, insulating the meat from direct heating coils while absorbing rendered fats during the initial six hours of low-heat exposure. Historically, Irish immigrants in nineteenth-century New York City substituted beef brisket for traditional pork belly and bacon due to neighborhood butcher pricing, pairing the cured meat with local spring cabbage. Cabbage wedges require late introduction into the vessel during the final two to three hours of cooking to prevent the leaves from turning sulfurous and mushy through over-softening. Selecting a flat-cut brisket rather than a point-cut piece ensures uniform slices that hold their structure under prolonged moist heat. Mustard sauce or horseradish provides a necessary acidic bite to cut through the rich protein content of the meat. Leftovers maintain optimal quality for up to four days when stored in an airtight container within the refrigerator.
