Description
A delicious and easy recipe for Perfect Corned Beef and Cabbage, featuring tender meat and flavorful vegetables.
Ingredients
Scale
- 1.25 lb carrots (peeled and cut into 2-inch chunks)
- 3 lb corned beef (Point Cut recommended for more flavor)
- 1 cabbage (cut into 8 wedges with core intact)
- 5 cups apple juice (Mott’s 100% Apple Juice preferred)
- 1/2 cup brown sugar
- 1 tbsp mustard
- 1/2 tsp black pepper
- 4 tbsp butter (Kerrygold unsalted butter recommended)
- 4 tbsp mustard (for serving)
Instructions
- Peel the carrots and cut them into 2-inch chunks. Cut the cabbage into 8 wedges, keeping the core intact.
- Pat the corned beef dry with paper towels and arrange the carrots and corned beef in the bottom of your slow cooker, nesting the cabbage wedges around them.
- In a bowl, whisk together apple juice, brown sugar, and 1 tbsp mustard until the sugar dissolves.
- Pour the braising liquid over the corned beef and vegetables in the slow cooker, covering the meat about three-quarters of the way.
- Cover and cook on low for 10-12 hours or on high for 5-7 hours until the meat is tender.
- Remove the corned beef from the slow cooker and let it rest for 5 minutes before slicing against the grain.
- Arrange sliced beef on a platter with cooked carrots and cabbage.
- Serve with remaining mustard on the side and a dollop of softened butter for richness.
- Optionally, strain the braising liquid to serve as a light sauce.
Notes
- Sear the corned beef for added browning, though it’s optional.
- Slice corned beef thicker (about 1/4 inch) for best texture.
- Use remaining mustard and butter as condiments based on personal taste.
- Prep Time: 30 minutes
- Cook Time: 10-12 hours (low) or 5-7 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 10g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg