Pioneer Woman Slow Cooker Corned Beef And Cabbage

Pioneer Woman Slow Cooker Corned Beef and Cabbage is made with corned beef brisket, carrots, onion, fresh thyme, red-skinned potatoes, and savoy cabbage. This hearty slow cooker corned beef and cabbage recipe creates a delicious dinner that takes about 8 hours and 15 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

For The Corned Beef And Cabbage:

• 2 Large Carrots, Peeled And Cut Into 3-inch Pieces
• 1 Yellow Onion, Peeled And Cut Into 6 Wedges
• 6 Sprigs of Fresh Thyme
• 1 (3- To 4-lb.) Corned Beef Brisket, With Seasoning Packet
• 1/2 Head Savoy Cabbage, Cut Into 4 Wedges
• 1 Lb. Small Red-skinned Potatoes

For The Honey Mustard:

• 1/2 Cup Grainy Mustard
• 2 Tbsp. Honey

How To Make Corned Beef And Cabbage In Slow Cooker:

1. Prepare the vegetables and slow cooker: Place the carrots, onion wedges, and thyme at the bottom of a 6- to 8-quart slow cooker.
2. Add the corned beef: Place the corned beef, fat side up, on top of the vegetables. Pour 1 quart of water over the corned beef and sprinkle with the seasoning packet that comes with the brisket. Cover and cook on high for 5 hours.
3. Make the honey mustard: While the corned beef is cooking, mix the mustard and honey in a small bowl. Set aside.
4. Add cabbage and potatoes: After 5 hours, add the potatoes around the corned beef and place the cabbage wedges on top. Cover and cook on high for another 2 hours, until the corned beef is tender and the cabbage and potatoes are soft.
5. Serve: Once cooked, slice the corned beef and serve it with the cabbage, potatoes, and honey mustard sauce on the side.

Tip: For extra flavor, you can replace the water with beer when cooking the corned beef.

Recipe Tips

• Use the right size slow cooker: Make sure your slow cooker is large enough (6- to 8-quart) to hold the corned beef and vegetables comfortably.
• Don’t overcook the cabbage: Add the cabbage during the last 2 hours of cooking to keep it from becoming too soft.
• Cook fat-side up: Place the corned beef fat-side up to allow the fat to baste the meat and keep it moist.
• Slice against the grain: When serving, slice the corned beef against the grain for the most tender and easy-to-chew pieces.
• Beer for extra flavor: For a deeper flavor, replace the water in the slow cooker with beer, like Guinness.

How To Store & Reheat Leftovers

Storing in the Fridge: Allow the corned beef and vegetables to cool completely before storing them in an airtight container. Keep in the fridge for up to 3-4 days.

Freezing: Freeze the sliced corned beef and cabbage in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat in the microwave or in a covered dish in the oven at 350°F (175°C) until warmed through.

Nutrition Facts

• Calories: 848
• Fat: 60 g
• Saturated Fat: 24 g
• Trans Fat: 0 g
• Cholesterol: 249 mg
• Sodium: 409 mg
• Carbohydrates: 22 g
• Fiber: 4 g
• Sugar: 9 g
• Protein: 50 g

Try More Pioneer Woman Recipes:

• Corned Beef And Cabbage Recipe
• Beef Stew With Root Vegetables
• Beef Enchilada Casserole
• Roast Beef Sandwiches

Pioneer Woman Slow Cooker Corned Beef And Cabbage

Author: Mohamed Shili Cooking Method:Slow Cooking Cuisine:American Courses:Dinner Recipe Keys: B Beef Recipes

Difficulty:BeginnerPrep time: 15 minutesCook time:8 hours Rest time: minutesTotal time:8 hours 15 minutesServings:6 servingsCalories:848 kcal Best Season:Summer

Description

Pioneer Woman Slow Cooker Corned Beef and Cabbage is made with corned beef brisket, carrots, onion, fresh thyme, red-skinned potatoes, and savoy cabbage. This hearty slow cooker corned beef and cabbage recipe creates a delicious dinner that takes about 8 hours and 15 minutes to prepare and can serve up to 6 people.

Ingredients

For The Corned Beef And Cabbage:

• 2 Large Carrots, Peeled And Cut Into 3-inch Pieces
• 1 Yellow Onion, Peeled And Cut Into 6 Wedges
• 6 Sprigs of Fresh Thyme
• 1 (3- To 4-lb.) Corned Beef Brisket, With Seasoning Packet
• 1/2 Head Savoy Cabbage, Cut Into 4 Wedges
• 1 Lb. Small Red-skinned Potatoes

For The Honey Mustard:

• 1/2 Cup Grainy Mustard
• 2 Tbsp. Honey

Instructions

1. Prepare the vegetables and slow cooker: Place the carrots, onion wedges, and thyme at the bottom of a 6- to 8-quart slow cooker.
2. Add the corned beef: Place the corned beef, fat side up, on top of the vegetables. Pour 1 quart of water over the corned beef and sprinkle with the seasoning packet that comes with the brisket. Cover and cook on high for 5 hours.
3. Make the honey mustard: While the corned beef is cooking, mix the mustard and honey in a small bowl. Set aside.
4. Add cabbage and potatoes: After 5 hours, add the potatoes around the corned beef and place the cabbage wedges on top. Cover and cook on high for another 2 hours, until the corned beef is tender and the cabbage and potatoes are soft.
5. Serve: Once cooked, slice the corned beef and serve it with the cabbage, potatoes, and honey mustard sauce on the side.

Notes

• Use the right size slow cooker: Make sure your slow cooker is large enough (6- to 8-quart) to hold the corned beef and vegetables comfortably.
• Don’t overcook the cabbage: Add the cabbage during the last 2 hours of cooking to keep it from becoming too soft.
• Cook fat-side up: Place the corned beef fat-side up to allow the fat to baste the meat and keep it moist.
• Slice against the grain: When serving, slice the corned beef against the grain for the most tender and easy-to-chew pieces.
• Beer for extra flavor: For a deeper flavor, replace the water in the slow cooker with beer, like Guinness.

Keywords:Pioneer Woman Slow Cooker Corned Beef And Cabbage