Traditional Slow Cooker Corned Beef and Cabbage

• Meat

  • 2 lbs Corned beef brisket
  • 1 Spice packet that comes with the corned beef brisket

• Produce

  • 2 cups Baby carrots
  • 1 Cabbage, small wedges
  • 1 Garlic clove
  • 1 Onion, medium
  • 6 Red potatoes

• Canned Goods

  • 1 Beef bouillon cube
  • 2 cups Beef broth

• Condiments

  • 1 tsp Mustard, dry
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Caraway seed

Found on thecookierookie.com

Description

Ingredients

• 2 - 2 1/2 lbs corned beef brisket
• 1 medium onion, sliced
• 6 red potatoes, peeled and halved
• 2 cups baby carrots
• 1 beef bouillon cube
• 1 garlic clove,minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• The spice packet that comes with the corned beef brisket (optional)
• 1 small cabbage, cut into wedges
• 1 teaspoon caraway seed
• 2 cups beef broth

Directions

• Trim brisket of all visible fat.
• Spray a large slow cooker with nonstick spray.
• Place onion, potatoes and carrots in bottom of the slow cooker and place corned beef on top.
• Whisk together bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth.
• Pour the liquid over brisket.
• Sprinkle the included spice packet over the corned beef (optional). Cover pot.
• Cook on low setting for 8 to 10 hours, or on high for 4-5 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
• To serve, discard cooking liquid, slice meat and serve with mustard if desired.
• Enjoy!

Nutrition