- Calories 676
- Fat 39g
- Sat fat 13g
- Cholesterol 197mg
- Sodium 2393mg
- Protein 42g
- Carbohydrate 39g
- Sugar 11g
- Fiber 9g
- Iron 6mg
- Calcium 151mg
Classic Slow-Cooker Corned Beef and Cabbage
Steve Giralt
Inexpensive, easy to cook, and delightfully tender and satisfying, Corned Beef and Cabbage proves a pleasing meal any time—not just on St. Patrick’s Day. At the grocery, look for corned beef brisket. In some cases, the meat will come with a spice packet, which you’ll add to the slow cooker. But some brands cure the meat before packaging; if it’s labeled as “corned,” you’re set. We developed a recipe that cooks over 7 or 8 hours on low, but is also ready after 4 to 5 hours of cooking on high, for quicker preparation, or even a warming Sunday supper.
How to Make It
Step 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).
Step 2
Transfer the beef to a cutting board and thinly slice.
Step 3
Serve warm with the carrots, cabbage, potatoes, and mustard, sprinkled with fresh thyme leaves.
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