Beef
Southern
Yield: 4-6
Author: Tammy Nichols
Corned Beef and Cabbage - Master Cookbook Recipe # 52

Corned Beef and Cabbage - Master Cookbook Recipe # 52

This traditional favorite is made simple using a slow cooker, saucepan, or braiser. It’s a complete one-pot meal featuring tender beef and perfectly seasoned vegetables.

This is recipe #52 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min Crockpot: 9 hrs
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Ingredients

  • 1 Corned beef brisket (with included seasoning packet)
  • 3 cups water (plus more to cover)
  • 1 Tbsp beef bouillon granules
  • Black pepper to taste
  • 6 to 8 small new potatoes
  • 1 onion, peeled and cubed
  • 5 carrots, peeled and sliced
  • 1/2 head of cabbage, washed and sliced into 1-inch strips

Instructions

  1. Prepare Liquid: Mix the beef bouillon granules with 3 cups of warm water.
  2. Start the Beef: Place the meat in your cooking vessel. Add the bouillon mixture, the seasoning packet, and the cubed onion. Add enough additional water to ensure the beef is completely submerged.
  3. Cook the Meat:
  4. Crockpot: Cook on low for 7 hours.
  5. Saucepan/Braiser: Cook on low heat. Do not let it reach a rolling boil, as this can make the beef tough. Cook until the meat is fork-tender.
  6. Add Root Vegetables: Once the meat is tender (or after the initial 7 hours in a Crockpot), add the potatoes and carrots. Season with black pepper.
  7. Crockpot: Cook on high for 2 hours.
  8. Stovetop: Simmer until vegetables are nearly tender.
  9. Add Cabbage: Add the cabbage strips and another sprinkle of black pepper. Continue cooking until the cabbage and all vegetables are perfectly tender.

Notes

using a Braiser with a heavy, non-venting lid is the fastest way to get this meal on the table, as it traps all the moisture and heat inside!







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Nutrition Facts

Calories

583

Fat

34 g

Sat. Fat

11 g

Carbs

32 g

Fiber

7 g

Net carbs

24 g

Sugar

9 g

Protein

37 g

Sodium

3126 mg

Cholesterol

122 mg

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