Main Dishes

Jamie's Slow Cooker Corned Beef and Cabbage

416
8
1 3 to 4 pound corned beef brisket
1 large onion, cut into bite sized pieces
4 to 5 large potatoes, washed and cut into 1/4 sized pieces
8 baby carrots, cut into bite sized pieces
4 cups water
4-6 tablespoons of clove powder (when using whole cloves you may end up eating them by mistake)
Salt and black pepper to taste
An electric slow cooker
1/2 head of green cabbage
Place all of the raw vegetables in the bottom of the slow cooker. Next season the corned beef on both sides with salt, pepper, and sprinkle some clove powder on it, then place it on top of the vegetables. Pour the 4 cups of water over the vegetables and the corned beef. Sprinkle the remaining clove powder evenly around the corned beef brisket. Turn the slow cooker to high temperature setting for 6-8 hours or until the internal temperature reaches 190*F and cover with the lid. If you would like to add cabbage, then coarsely chop the 1/2 head of cabbage and add it to the slow cooker during the last 1-2 hours of cooking time for firm cabbage or in the middle for a softer texture. The cabbage can be added at the beginning with the beef but this can cause the cabbage to become mushy. Transfer the corned beef brisket to a platter and use a slotted spoon to remove the vegetables to the platter with the corned beef. Allow the corned beef to sit for a few minutes before slicing. Serve the cooking liquid over the top of the corned beef if desired.
Nutritions

Calories
422

Sodium
305mg
12% DV

Fat
24g
37% DV

Protein
29g
58% DV

Carbs
30g
10% DV

Fiber
3g
14% DV