Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 10 Servings
I love this dish so much that I want everyone to taste it. With this very basic set of ingredients, you will surely have the best meal today. If you have a lot of time to spare before lunch or dinner, then you have got to give this one a try! Oh, man, you are so in for a treat! Feel free to tweak this recipe to your liking. I am sure that you can do a lot to make this even better! Have a beautiful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 3-4 pounds corned beef brisket, plus pickling spice packet
12 whole cloves garlic
1 large onion (peeled)
2 bay leaves
1 pound carrots (cleaned and tops trimmed)
1 pound baby potatoes (cleaned)
½ head cabbage (chopped)
1 c low sodium beef broth
2 c water
2 tbsp chopped fresh parsley leaves
Directions:
Add the corned beef brisket into a 6-quart slow cooker with the fatty part pointing upwards.
Add the pickling spice tea over the brisket.
Add the minced garlic into the slow cooker.
Use a sharp knife to pierce through the brisket.
Add the rest of the garlic cloves over the brisket.
Peel and slice the onion, then place them into the pot.
Add the water, beef broth, and bay leaves.
Cover the pot and cook for about 8 hours on a low setting.
After 4 hours of cooking, add the potatoes and carrots.
2 hours before the cooking time ends, add the cabbage.
Slice the brisket into thin cuts.
Sprinkle freshly chopped parsley over each serving.
Serve and enjoy!
Nutrition Facts:
Calories: 304kcal | Carbohydrates: 18g | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 1471mg | Potassium: 857mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9555IU | Vitamin C: 48.7mg | Calcium: 48mg | Iron: 2.7mg
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