Slow Cooker Corned Beef & Cabbage Stew
Ingredients
- Corned beef brisket (raw), trimmed and cut into 1-inch cubes Rinse thoroughly to remove excess salt brine; discard spice packet or use a cheesecloth bag if desired related to packet contents, but usually fresh s...
- Corned beef brisket Raw, trimmed, cut into 1-inch cubes. Rinse well before cutting.
- Low-sodium beef broth Adjust salt at the end as the meat adds salinity.
- Yukon Gold potatoes Scrubbed and cut into chunks; peeling is optional.
- Carrots Peeled and sliced into thick rounds.
- Celery stalks Sliced.
- Yellow onion Chopped.
- Garlic cloves Minced.
- Green cabbage Coarsely chopped; remove core.
- Pickling spice Or use the seasoning packet included with the brisket.
- Bay leaves
- Fresh parsley Chopped, for garnish.
Instructions
- Rinse the corned beef brisket thoroughly under cold water to remove excess salt brine. Pat dry and cut into 1-inch bite-sized cubes.
- Place the cubed beef, potatoes, carrots, celery, onion, and garlic into a 6-quart slow cooker.
- Pour in the beef broth. Add the pickling spice and bay leaves. Stir gently to combine.
- Cover and cook on LOW for 7 to 8 hours, or until the beef and vegetables are tender.
- About 45 minutes to 1 hour before serving, stir in the chopped cabbage. Cover and continue cooking until the cabbage is wilted and tender but not mushy.
- Remove the bay leaves. Taste the broth and season with black pepper if needed (additional salt is rarely necessary).
- Ladle into bowls and garnish with fresh chopped parsley.