Crock Pot Corned Beef and Cabbage

Since tomorrow is St Patrick’s Day, and I’m sure many of you will be enjoying this classic Irish-American dish, I am sharing this from the archives! This is what we’ll be eating for dinner tomorrow and I can’t wait! I used frozen pearl onions and I used parsnips instead of potatoes to make this easy pea-sy and the results were great!

Making it in the crock pot is the perfect solution for a busy schedule. Trim all the fat off to keep it lean. I purchased a 2 1/2 lb piece or corned beef brisket, after I trimmed all the fat off it was 2 lbs. Once cooked it shrunk to 18 oz. 

This was my second attempt at this dish in the slow cooker, my first version I put everything in the pot and turned it on. This resulted in overcooked cabbage that turned to mush. Second time around I added the cabbage at the end and it was perfect! I like to serve this with a side if Cauliflower Mash or Buttermilk Mashed Potatoes and a little mustard or horseradish cream on the side. How do you enjoy your corned beef?

And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!


Crock Pot Corned Beef and Cabbage
Skinnytaste.com
Servings: 6 • Size: 3 oz brisket + veggies • Points+: 8 pt • Smart Points: 8
Calories: 294.5 • Fat: 16.7 g • Protein: 18 g • Carb: 19 g • Fiber: 5.5 g • Sugar: 3g
Sodium: 960 mg (this will vary by brand and package of brisket)
 

Ingredients:

  • 2 lbs lean corned beef brisket, all fat trimmed off
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns

Directions:

In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water. Cover and cook on high 4 hours.

Add cabbage, cook on high 1 hour 20 minutes more. Remove meat, slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!