Old World Corn Beef and Vegetables Slow Cooker
Experience the comforting flavors of a hearty 'Old World Corn Beef and Vegetables Slow Cooker' meal, a timeless recipe that brings classic Irish-inspired cuisine to your table with ease. Perfect for busy days, this slow cooker recipe combines tender, juicy corned beef brisket with a medley of vibrant vegetables, including red potatoes, carrots, and cabbage, for a one-pot wonder that's as nutritious as it is delicious. Infused with aromatic garlic, bay leaves, and a traditional pickling spice blend, this dish delivers rich, savory goodness in every bite. With only 15 minutes of prep time, let your slow cooker work its magic over 8-9 hours, yielding fork-tender meat and perfectly cooked veggies. Ideal for cozy family dinners or St. Patrick's Day celebrations, serve this dish with a ladle of its flavorful broth for a meal that’s simply unforgettable.
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Recipe Information
Ingredients
- 3 pounds Corned beef brisket
- 4 cups Water
- 4 cloves Garlic cloves
- 2 leaves Bay leaves
- 1 large Yellow onion
- 4 large Carrots
- 1.5 pounds Red potatoes
- 1 medium head Green cabbage
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Pickling spice blend
Instructions
Place the corned beef brisket into the slow cooker with the fatty side facing up.
Pour the water over the brisket to ensure it is mostly submerged. If it’s not, add a little more water.
Peel the garlic cloves and add them to the slow cooker along with the bay leaves.
Sprinkle the pickling spice blend over the top of the brisket.
Peel and quarter the onion, then add it to the slow cooker.
Peel the carrots and cut them into large chunks (about 2 inches). Add them to the slow cooker.
Scrub the red potatoes clean and halve them (or leave them whole if small). Add them to the slow cooker.
Season with ground black pepper, keeping salt to a minimum as the corned beef is typically already salty.
Cover the slow cooker with the lid and set it to low heat. Cook for 8-9 hours, or until the corned beef is fork-tender.
Roughly 30 minutes before cooking is completed, core and cut the cabbage into wedges and add it to the slow cooker on top of the other vegetables.
Taste the broth and adjust seasoning if necessary.
Once cooking is complete, remove the corned beef from the slow cooker and let it rest for 5-10 minutes, then slice it against the grain into thin slices.
Using a slotted spoon, transfer the vegetables to a serving platter. Serve with the sliced corned beef and ladle some of the cooking broth over everything for extra flavor.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 2059 mg | 90% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.5 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 960 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
