Corned Beef And Cabbage ~ Crock Pot ~ Irish
Recipe: #4775
February 29, 2012
Categories: Cabbage, Authentic, Irish, Fathers Day, Game/Sports Day, St Patricks Day Sunday Dinner, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"This is a recipe from "The Best Slow Cooker Cookbook Ever". I made this recipe for an annual St. Patrick's Day party a few years ago, and we all loved it! It was so easy to put together and throw in the crock pot. The meat was tender and mildly flavored. It was delicious, and it came out beautifully. I used a 3 pound roast, and kept it on high for 8 hours. Took it out, and let it rest for for 15 minutes, then sliced on the diagonal using my electric knife, and it was soooooooo tender and juicy. I didn't add the potatoes or carrots, as I made Colcannon to go with it."
Ingredients
Nutritional
- Serving Size: 1 (555 g)
- Calories 758.7
- Total Fat - 50.1 g
- Saturated Fat - 16.5 g
- Cholesterol - 278.9 mg
- Sodium - 2955.4 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 2.8 g
- Sugars - 5.7 g
- Protein - 52.5 g
- Calcium - 55 mg
- Iron - 5.8 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the water vinegar, sugar, pepper and onions, in a 6 quart crock pot, and mix well.
Step 2
Place corned beef and contents of the spice packet in the mixture.
Step 3
Scatter the potatoes over the top and along the sides. Cover, and cook on high heat setting for 4 hours.
Step 4
Remove the lid and scatter the cabbage wedges over the top. Cover, and continue cooking, on high, for 3-4 hours longer, or until beef is tender.
Step 5
To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.
Tips
No special items needed.