Slow cooked corned beef and cabbage

Name: Slow cooked corned beef and cabbage
Total time: 500 min
Yield: 10 servings
Ingredients: 2 bay leaves; 840 ml beef broth; 10 peppercorns; 5 medium carrots; 59.75 ml cider vinegar; 1.36 kgs corned beef brisket; 5 whole garlic clove; 1 head cabbage; 2 medium onion; 5 medium new potatoes; 2 sprigs fresh thyme leaves

This slow cooked corned beef and cabbage dish is a gluten-free, dairy-free, and whole 30 recipe. It is perfect for St. Patrick's Day events and serves 10 people. The recipe requires bay leaves, beef broth, potatoes, and other ingredients. It is a good source of proteins and fats, and is liked by 33 foodies and cooks.

Ingredients

bay leaves

beef broth

840 ml

peppercorns

carrots

5 medium

cider vinegar

59.75 ml

corned beef brisket

1.36 kgs

whole garlic clove

cabbage

1 head

onion

2 medium

new potatoes

5 medium

fresh thyme leaves

2 sprigs

Method

Stir the broth and vinegar into a 6-quart slow cooker.
Add the onions, potatoes, carrots, beef and cabbage. Submerge the Bouquet Garni (last four ingredients) in the broth mixture.Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
Remove the Bouquet Garni.

Nutrition:

405 kcal

Carbs

29 g

Fat

20 g

Protein

24 g

Share recipe: