Slow Cooker Corned Beef and Cabbage
Recipe - FAIRWAY MARKET OF 86TH STREET
Slow Cooker Corned Beef and Cabbage
0
Servings8
Cook Time300 Minutes
Calories412
Ingredients
12 slices thick-cut bacon, chopped
1 bag (1.5 pounds) steamable red potatoes, halved
1 package corned beef brisket with spice packet (about 3¼ pounds)
1 bottle (16 ounces) lite sweet Vidalia onion vinaigrette
2 bags (8 ounces each) shredded red cabbage
Chopped fresh parsley for garnish (optional)
Directions
- In large skillet, cook and stir bacon 8 minutes or until browned; with slotted spoon, transfer to 6-quart slow cooker. Add potatoes and 1 cup water to slow cooker; place brisket, fat side up, on top and sprinkle with seasoning packet. Pour vinaigrette over beef; cover and cook on high 4½ hours or low 8 hours or until beef is very tender and shreds easily with 2 forks. Transfer beef to cutting board; tent loosely with foil and let stand 15 minutes.
- With slotted spoon, transfer potatoes and bacon to serving dish; tent loosely with foil. Makes about 5 cups.
.3. Transfer 1 cup liquid in slow cooker to small bowl; cover to keep warm. Stir cabbage into slow cooker with remaining liquid; cover and cook on high 30 minutes or until tender-crisp. Makes about 3 cups.
- Cut brisket across the grain into ¼-inch-thick slices and garnish with parsley, if desired; serve with potato mixture and cabbage along with reserved cooking liquid.
Nutritional Information
Calories: 412
Fat: 24g
Saturated: 8g
Cholesterol: 82mg
Sodium: 1587mg
Carbohydrates: 26g
Fiber: 2g
Sugars: 9g
Added Sugars: 6g
Protein: 24g
0 minutes
Prep Time
300 minutes
Cook Time
8
Servings
412
Calories
Shop Ingredients
Makes 8 servings
Peter Luger Thick Bacon, 12 Ounce
$8.99
$0.75/oz
Red Potato, 1 ct, 5 Ounce
$0.99 avg/ea
$0.20/oz
jp o'reilly's usda choice corned beef brisket, 3.1 Pound
$8.99 avg/ea
$2.90/lb
Ken's Steak House Dressing - Lite Sweet Vidalia Onion, 16 Fluid Ounce
$4.99
$0.31/fl oz
Red Cabbage, 3 Pound
$1.29 avg/ea
$0.43/lb
Parsley Root, 1 bunch, 1 Each
$5.99
Nutritional Information
Calories: 412
Fat: 24g
Saturated: 8g
Cholesterol: 82mg
Sodium: 1587mg
Carbohydrates: 26g
Fiber: 2g
Sugars: 9g
Added Sugars: 6g
Protein: 24g
Directions
- In large skillet, cook and stir bacon 8 minutes or until browned; with slotted spoon, transfer to 6-quart slow cooker. Add potatoes and 1 cup water to slow cooker; place brisket, fat side up, on top and sprinkle with seasoning packet. Pour vinaigrette over beef; cover and cook on high 4½ hours or low 8 hours or until beef is very tender and shreds easily with 2 forks. Transfer beef to cutting board; tent loosely with foil and let stand 15 minutes.
- With slotted spoon, transfer potatoes and bacon to serving dish; tent loosely with foil. Makes about 5 cups.
.3. Transfer 1 cup liquid in slow cooker to small bowl; cover to keep warm. Stir cabbage into slow cooker with remaining liquid; cover and cook on high 30 minutes or until tender-crisp. Makes about 3 cups.
- Cut brisket across the grain into ¼-inch-thick slices and garnish with parsley, if desired; serve with potato mixture and cabbage along with reserved cooking liquid.