Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes – a delicious recipe with beef, garlic, water, carrots, red potatoes, head of green cabbage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put the corned beef in a large slow cooker.
2
Add the garlic and 6 cups of the water, cover and cook on high for 5 hours and 30 minutes.
3
Add the remaining 4 cups of water and cook on low until the corned beef is tender, about 1 hour and 30 minutes longer.
4
Transfer the corned beef to a large pan and cover with foil.
5
Discard the garlic.
6
Add the carrots and potatoes to the cooker, cover and cook on high until almost tender, about 2 hours.
7
Add the cabbage wedges and cook until tender, about 45 minutes.
8
On a carving board, carve the corned beef across the grain into 1/3-inch-thick slices.
9
Keeping the slices together, return the meat to the slow cooker and cook on low until heated through, about 15 minutes.
10
Serve the corned beef and vegetables in the cooking liquid, passing mustard and horseradish at the table.
1930
kcal
Calories
428
g
Carbs
76
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: One 6 1/2-pound corned beef, 6 heads of garlic, 10 cups water, 6 medium carrots, peeled, and more.
Yes, Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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