Description
A comforting, one-pot meal featuring salt-cured beef and tender cabbage slow-cooked to perfection. Rich, savory, and incredibly easy to prepare.
Ingredients
Scale
- 3–4 lb Corned Beef Brisket
- 1 medium head Green Cabbage, chopped
- 3 large Carrots, sliced
- 2 stalks Celery, sliced
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 6 cups Beef Broth
- 2 Bay Leaves
- 1 tsp Black Pepper
- Fresh parsley for garnish
Instructions
- Rinse the corned beef under cold water to remove excess salt.
- Sauté onions, carrots, and celery in a pan until softened, then transfer to the slow cooker.
- Place the corned beef on top of the vegetables in the slow cooker.
- Pour in the beef broth and add garlic, bay leaves, and black pepper.
- Cover and cook on Low for 8 hours or until the beef is tender.
- Stir in the chopped cabbage during the last 60-90 minutes of cooking.
- Remove the beef, shred it with two forks, and return it to the soup.
- Discard bay leaves and serve hot with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Irish-American