|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||52%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 82g||30%|
|Dietary Fiber 8g||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Apple juice, brown sugar, and mustard give this corned beef that delicious sweet-and-salty flavor often found in baked and glazed hams. The slow cooker makes it tender and easy.
The addition of carrots, onion, and cabbage makes it a complete meal that only needs rye bread or dinner rolls with butter. A simple dessert of ice cream, cookies, or brownies is the perfect way to top off this dinner. And if you're celebrating St. Paddy's Day, Irish soda bread would be the ideal finale.
- 1 (4-pound) corned beef brisket
- 6 to 8 small to medium red potatoes (cut in half or quarters)
- 2 to 3 medium carrots (pared and cut into chunks)
- 1 large onion (peeled and cut into eighths)
- 1/2 head cabbage (cut into chunks)
- 4 cups apple juice
- 1 cup brown sugar (packed)
- 1 tablespoon prepared mustard
Gather the ingredients.
Place the corned beef (cut in half if necessary), potatoes, carrots, onion, and cabbage into a large slow cooker.
In a medium bowl, whisk together the apple juice, brown sugar, and mustard until well mixed. Pour over the corned beef and vegetables in the slow cooker. Mix gently.
Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours.
Remove meat and vegetables and some of the cooking liquid to a platter with a lip to contain the juices.
Slice the meat thinly across the grain. Serve with vegetables and some of the cooking liquid. Rye bread with butter would be a nice accompaniment.
For a lower-carb version of this corned beef and cabbage recipe, replace the apple juice with water, eliminate the brown sugar, and add 1 cup chopped celery.
What the "Corn" in Corned Beef Means
No, there is no corn in corned beef. The term derives from the beef being salt cured with large-grained rock salt, also known as "corns" of salt, a term rarely used in modern times.
Corned Beef Not Really Irish
Contrary to the prevailing belief, corned beef and cabbage is not really a traditional Irish dish. The boiled dinner tradition Irish immigrants brought with them to the U.S. was always made with pork, known as Irish bacon which is a lean cut similar to Canadian bacon, potatoes, carrots, and sometimes turnips.
In the States, pork was an expensive cut of meat, so clever Irish cooks settled for beef, a more economical protein. Corned beef, which they had experienced at the Jewish delis in their melting-pot neighborhoods, became the meat of choice because of its similarity to Irish bacon. Potatoes were another luxury in the States, so cabbage took their place in the boiling pot and a taste sensation was born.