Ingredients and Weight:
- 3 to 4-pound corned beef brisket
- 1 large head of cabbage, cut into wedges
- 1 pound carrots, peeled and cut into chunks
- 1 pound red potatoes, scrubbed and halved
- 2 onions, quartered
- 1 bay leaf
- 6 peppercorns
- 4 cloves garlic, minced
- 1 tablespoon whole mustard seeds
- 1 cup beef broth
- 1 cup water
Preparation Time:
20 minutes
Cooking Time:
8-10 hours on low
Difficulty Level:
2 (beginner)
Preparation Method Steps:
- Place the corned beef in the slow cooker.
- Add the cabbage, carrots, potatoes, onions, bay leaf, peppercorns, garlic, and mustard seeds.
- Pour the beef broth and water over the ingredients.
- Cover and cook on low for 8-10 hours, or until the beef is tender and the vegetables are cooked through.
- Remove the beef from the slow cooker and let rest for 10 minutes before slicing.
Nutritional Information:
- Calories: 450 per serving
- Fat: 25 grams
- Protein: 35 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Savory and flavorful
- Tender and juicy beef
- Crisp and tender vegetables
- Perfect for a St. Patrick's Day celebration
User Comments:
- "This dish was so easy to make and turned out absolutely delicious!"
- "The beef was so tender and the vegetables were cooked to perfection."
- "I loved the hint of mustard seeds in this recipe."
- "This is going to be my go-to St. Patrick's Day dish from now on!"
Special Precautions and Tips:
- If you can't find corned beef, you can substitute a regular beef brisket.
- Don't overcook the vegetables, as they will become mushy.
- Serve with a side of your favorite dipping sauce.
