Slow Cooker Corned Beef and Cabbage
Slow cooker corned beef and cabbage without the potatoes and carrots: tender sliced brisket with buttery cabbage wedges and whole grain mustard.
Ingredients
- 3 lb corned beef brisket with its spice packet
- 1 large head green cabbage cut into 8 wedges
- 1 large onion quartered
- 4 cups beef broth
- 2 tbsp butter
- 2 tbsp whole grain mustard to serve
Instructions
- Rinse the brisket under cold water to take off the surface cure, then pat dry. Skipping the rinse is why corned beef sometimes comes out too salty.
- Set the onion quarters in the bottom of the slow cooker and sit the brisket on top, fat side up. Sprinkle over the spice packet.
- Pour in the beef broth. It should come about two thirds of the way up the meat.
- Cover and cook on LOW for 8 hours.
- Add the cabbage wedges on top for the final 2 hours, dotting them with the butter. Any earlier and they fall apart.
- Lift the brisket out and rest it 10 minutes. Slice across the grain and serve with the cabbage and mustard.
Notes
Per serving: 6g net carbs, 29g protein, 28g fat, 414 calories. Calculated from the ingredient list using USDA data.