Crockpot Corned Beef and Cabbage
Ingredients
The beef
-
2.5-3.5
lbs
flat-cut corned beef brisket including seasoning packet
-
5-6
cloves
garlic, smashed and peeled
-
¼
cup
apple cider vinegar
-
enough
to cover
water or beer
The vegetables
-
½
head
cabbage, sliced into ½" slices
-
4
large
carrots, peeled and chopped into 1-2" chunks
-
1
small
onion, sliced
-
1 ½
lbs
baby or fingerling potatoes
-
1
cup
chicken broth
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
olive oil
-
1
teaspoon
Creole or other mild coarse mustard
-
to taste
salt and pepper
Instructions
- Drain the excess liquid from the corned beef package and place the brisket in the crockpot.
- Add smashed garlic, the seasoning packet, apple cider vinegar, and enough liquid to cover the roast.
- Cook on high for 6-8 hours.
- Prepare the vegetables by placing them in the pressure cooker with chicken broth and cooking on manual for 8 minutes with a quick release.
- While the vegetables cook, whisk together apple cider vinegar, olive oil, and mustard.
- Drain the vegetables and toss them in the vinegar/oil/mustard mixture, seasoning with salt and pepper.
- Remove the meat from the crockpot, trim any excess fat, and slice or shred.
- Serve the sliced or shredded meat immediately with the vegetables.
Nutrition Facts (estimated)
Servings
8
Calories
136
Total fat
4g
Total carbohydrates
23g
Total protein
3g
Sodium
147mg
Cholesterol
1mg
You might also like