Slow Cooker Corned Beef and Cabbage
1. 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.
2. 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.
4. 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.
- 24 g Fat
- 8 g Saturated
- 82 mg Cholesterol
- 1587 mg Sodium
- 26 g Carbohydrates
- 2 g Fiber
- 9 g Sugars
- 6 g Added Sugars
- 24 g Protein
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Nutritional Information
- 24 g Fat
- 8 g Saturated
- 82 mg Cholesterol
- 1587 mg Sodium
- 26 g Carbohydrates
- 2 g Fiber
- 9 g Sugars
- 6 g Added Sugars
- 24 g Protein
Directions
1. 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.
2. 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.
4. 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.