Slow-Cooker Corned Beef and Cabbage

Ingredients and Weight:

• 3-4 pound corned beef brisket
• 1 large onion, chopped
• 4 carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 head of cabbage, coarsely chopped
• 12 cups water
• 1 tablespoon pickling spice
• 1 teaspoon black peppercorns
• 2 bay leaves

Preparation Time:

15 minutes

Cooking Time:

8-10 hours on low

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Place the corned beef brisket in a 6-quart slow cooker. Add the onion, carrots, celery, cabbage, water, pickling spice, peppercorns, and bay leaves.
2. Cover and cook on low for 8-10 hours, or until the meat is tender and the vegetables are soft.
3. Remove the corned beef and let it rest for 10 minutes before slicing.
4. Serve the corned beef with the vegetables and a side of boiled potatoes or rye bread.

Nutritional Information:

(per serving)

• Calories: 350
• Fat: 15g
• Protein: 25g
• Carbohydrates: 30g

Dish Characteristics:

• Tender and flavorful corned beef
• Perfectly cooked vegetables
• Rich and savory broth
• Perfect for St. Patrick's Day or any occasion

User Comments:

• "Absolutely delicious! The meat was so tender and the vegetables were perfectly seasoned." - Sarah
• "The best corned beef I've ever had. It was so easy to make and it turned out perfect." - John
• "I love that I can just throw everything in the slow cooker and have a delicious meal ready by dinnertime." - Mary

Special Precautions and Tips:

• If you don't have pickling spice, you can make your own by combining 1 teaspoon each of mustard seeds, coriander seeds, allspice berries, and cloves.
• If your slow cooker is smaller than 6 quarts, you may need to trim the corned beef brisket to fit.
• Be sure to skim any excess fat from the broth before serving.