This crockpot corned beef and cabbage recipe by Smokin’ and Grillin’ wit AB on YouTube makes an easy and simple dinner meal for any time of the year. Even though this is a traditional St. Patrick’s Day meal, it’s a great change instead of frying or baking these ingredients. The corned beef looks so juicy and all of the flavors are jam-packed into the broth. I can only imagine the softness and tenderness when you bite into a carrot or potato. This is a great recipe if you like cabbage, and I’ve been looking for more recipes that incorporated cabbage because it’s a light vegetable.
Ingredients:
- 1 Small head of Cabbage
- 3.5 lbs Corned Beef
- 2 – 4 cups Chicken Broth
- 1 Large Onion, chopped
- 3 Garlic Cloves
- 3 Bay Leafs
- 2 lbs. Potatoes, peeled and quartered
- 3 Large Carrots, chopped
Directions:
First, prepare and chop your vegetables. Lay down the onion chunks at the bottom of the crockpot, and add the corned beef on top. Pour the chicken broth into the crockpot to fully cover the beef. Smash the garlic and add the cloves and bay leaves too. Continue to watch Smokin’ and Grillin’ wit AB tutorial on YouTube for full instructions and details.
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Next, set the slices and submerge the cabbage into the crockpot. Place the lid on and let it cook for another 2 hours. Take the corned beef out, and let it rest for about 15 minutes before slicing.
Note that every time you take the lid off the crockpot, it pushes the cooking time to be longer. Also, I’ve never had the combination of corned beef and cabbage before, but I know it’s a popular dish that looks healthy too. It’s like a flavorful boiled dinner without all of the oil and grease.
