• 8servings
  • 320minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Fluorine, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 medium red potatoes, cut into 1-inch pieces

  2. 4 medium carrots, cut into 1-inch pieces

  3. 3- to 4-lb corned beef brisket

  4. 1 bay leaf

  5. 1 head garlic, if desired

  6. 4 whole cloves

  7. 10 peppercorns

  8. 5 allspice berries

  9. 2 leeks, white part only

  10. 1 small head cabbage, cut into 8 thin wedges

Instructions Jump to Ingredients ↑

  1. Spray 5 to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots. Top with corned beef; add enough water to just cover beef.

  2. Add bay leaf, garlic, cloves, peppercorns, allspice berries and leeks over corned beef. Cover; cook, on High heat setting 4 1/2 to 6 hours until beef can be easily pierced with a sharp knife.

  3. Remove corned beef from slow cooker to cutting board; cover to keep warm. Add cabbage to slow cooker; cover and cook on High heat setting 30 to 35 minutes or until cabbage is crisp-tender.

  4. Cut corned beef across grain into thin slices; place on serving platter. With slotted spoon, remove vegetables from slow cooker to serving platter.


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