Slow Cooked Corned Beef and Cabbage
eatoplan
November 15, 2024
This Slow Cooked Corned Beef and Cabbage is a hearty, no-fuss classic that delivers deep, savory flavor with melt-in-your-mouth tenderness. Simmered gently in a broth infused with vinegar, onions, potatoes, carrots, and a fragrant bouquet garni, the corned beef becomes incredibly succulent over the course of 8 to 9 hours.
The cabbage soaks up the rich, spiced juices, perfectly complementing the savory beef. Once slow-cooked to perfection, the bouquet garni is discarded, and the corned beef is sliced and served alongside the tender vegetables for a satisfying, comforting meal—ideal for St. Patrick’s Day or any time you’re craving a wholesome, one-pot dinner.
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Ingredients:
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| 2 bay leaves | |
| 3.5cups beef broth | |
| 10 peppercorns black | |
| 5medium carrots cut into 2-inch pieces ( 2 1/2 cups) | |
| 0.25cup cider vinegar | |
| 3pounds corned beef brisket | |
| 5 garlic cloves | |
| 1head cabbage green, trimmed, cut into 6 wedges ( 2 pounds) | |
| 2medium onions cut into quarters | |
| 5medium potatoes peeled, cut into quarters ( 5 cups) | |
| 2sprigs thyme |
Directions
1.
Prepare the Ingredients
1. Stir the broth and vinegar into a 6-quart slow cooker. | 2. Add the onions, potatoes, carrots, corned beef, and cabbage to the slow cooker. | 3. Submerge the Bouquet Garni (the last four ingredients) in the broth mixture.
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2.
Cook the Corned Beef
Cover the slow cooker and cook on LOW for 8 to 9 hours, or until the beef is fork-tender.
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3.
Finish the Dish
Once cooked, remove the Bouquet Garni and discard.
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4.
Serve
Slice the corned beef and serve with the vegetables from the slow cooker. Enjoy!
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