Classic Slow-Cooker Corned Beef and Cabbage

corned-beef
Photo by Steve Giralt
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 676 calories
    • Fat 39 g
    • Sat Fat 13 g
    • Cholesterol 197 mg
    • Sodium 2393 mg
    • Protein 42 g
    • Carbohydrate 39 g
    • Sugar 11 g
    • Fiber 9 g
    • Iron 6 mg
    • Calcium 151 mg

Combine the thyme, caraway seeds, beef (cut in half to fit if necessary) with spice packet, carrots, cabbage, potatoes, and ½ cup water in a 5- to 6-quart slow cooker. Cook, covered, until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Transfer the beef to a cutting board and thinly slice.

Serve warm with the carrots, cabbage, potatoes, and mustard, sprinkled with fresh thyme leaves.

Ingredients

  1. Check 4 fresh thyme sprigs, plus leaves for serving
  2. Check 1 teaspoon caraway seeds
  3. Check 1 3-pound piece corned beef brisket (with spice packet, if included)
  4. Check 1 pound carrots, cut in half crosswise (and in half lengthwise if thick)
  5. Check 1/2 small green cabbage, cut into thin wedges
  6. Check 1 pound small red potatoes
  7. Check Dijon mustard, for serving

Directions

  1. Combine the thyme, caraway seeds, beef (cut in half to fit if necessary) with spice packet, carrots, cabbage, potatoes, and ½ cup water in a 5- to 6-quart slow cooker. Cook, covered, until the beef is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  2. Transfer the beef to a cutting board and thinly slice.
  3. Serve warm with the carrots, cabbage, potatoes, and mustard, sprinkled with fresh thyme leaves.