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–+ servings
Corned Beef and Cabbage

Savory Corned Beef and Cabbage - Easy Non-Alcoholic Delight

This Corned Beef and Cabbage recipe offers a hearty, non-alcoholic take on a beloved classic, perfect for family dinners and special occasions.
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Prep Time 30 minutes
Cook Time 10 hours
Resting Time 15 minutes
Total Time 10 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 1 lb Corned Beef Brisket Choose flat cut for leaner slices or point cut for richer taste.
  • 1 cup Apple Cider Vinegar Adds tang without heaviness.
For the Vegetables
  • 1 Onion Cut into 1/2-inch thick wedges.
  • 4 cloves Garlic Smash to release natural oils.
  • 2 leaves Bay Leaves
  • 2 cups Potatoes Cut into uniform pieces.
  • 2 cups Carrots Chopped into 2-inch chunks.
  • 1 head Green Cabbage Cut into wedges.
For the Cooking Liquid
  • 4 cups Water Ensure it mostly covers the brisket.
  • 1 tsp Black Pepper A pinch adds mild heat.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the vegetables by washing and cutting the onion into wedges, smashing the garlic, and chopping the potatoes and carrots as specified.
  2. Assemble in the slow cooker by placing the corned beef brisket at the bottom and surrounding it with onions, garlic, and bay leaves. Pour water to mostly cover the brisket.
  3. Add vinegar and seasonings by stirring in apple cider vinegar and sprinkling black pepper over the top. Cover and set the slow cooker to low for 8-10 hours.
  4. Introduce the potatoes and carrots after 3 hours, ensuring they are partially submerged in the broth. Continue cooking for another 5-7 hours.
  5. Add the cabbage wedges about 2 hours before cooking is completed, gently pressing them into the broth.
  6. Rest and slice the brisket by removing it from the slow cooker after cooking, letting it rest for 15 minutes before slicing against the grain.
  7. Serve and enjoy by plating slices of brisket with vegetables and ladling some broth over the top.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 850mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 60mgIron: 4mg

Notes

Rinse the brisket before cooking to remove excess salt. Stagger adding vegetables to avoid mushiness. Monitor liquid levels to maintain broth richness.

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