Corned Beef and Cabbage
An easy corned beef and cabbage recipe for St. Patrick's Day.
This corned beef and cabbage recipe gets its sweet and spicy flavors from brown sugar and orange zest.
It's easy to make this corned beef recipe in the slow cooker. You don't have to brown the corned beef in advance, but it does give the meat a nice, crusty taste.
You don't have to serve corned beef and cabbage just for St. Patrick's Day. This recipe makes a great one dish meal. Serve lemon bars for dessert.
Corned Beef and Cabbage
- 1 3 lb. low-sodium corned beef brisket, trimmed of all fat
- 4 large carrots, peeled and cut into chunks
- 2 large onions, peeled and sliced
- 8 small potatoes, washed
- 2 Tbsp. brown sugar
- 2 Tbsp. orange zest
- 2 cups apple cider or apple juice
- 3 Tbsp. Dijon mustard or horseradish mustard
- 1 small head of cabbage, cut into quarters
Heat a large nonstick skillet over medium-high heat. Add corned beef to skillet and brown on all sides. Set aside. Place carrots, onions, and potatoes in the bottom of slow cooker. Place corned beef on top of vegetables. In a small bowl, whisk together brown sugar, orange zest, apple cider and Dijon mustard. Pour over corned beef. Top with cabbage. Cover and cook on low 8-10 hours. Remove from slow cooker and cut corned beef across the grain. Serve with vegetables.
Serves 8.
Per serving: 564 calories 26 g fat (8 g saturated), 92 mg cholesterol, 52 g carbohydrate, 7 g fiber, 31 g protein, 123% Vitamin A, 212% Vitamin C, 10% calcium, 30% iron
