There's no better way to celebrate St. Paddy than with a showstopping feast of beef, cabbage, carrots, and potatoes. To create the traditional flavor profile of corned beef and cabbage without the traditionally massive sodium spike, we simmer brisket in a strong aromatic spice blend at low and slow heat rather than starting with brined beef.

Jackie Plant
Recipe by Cooking Light

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Brian Kennedy; Styling: Lindsey Lower

Recipe Summary

hands-on:
35 mins
total:
8 hrs 35 mins
Yield:
Serves 8 (serving size: 3 ounces beef, 1/8 head cabbage, 3/4 cup potato and carrot mixture, and about 1/4 cup jus)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 5 ingredients (through cloves) in a small bowl. Rub mixture over all sides of brisket. Place brisket in a 5- to 6-quart slow cooker. Add stock and next 5 ingredients (through bay leaves). Arrange cabbage halves over top. Cook on LOW 8 hours or until beef is very tender. Transfer beef to a cutting board; discard bay leaves.

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  • Place potatoes and carrots in a large saucepan; add cold water to cover potatoes by 1 inch. Bring to a boil; cook 8 to 10 minutes or until tender. Drain. Toss with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter. Cut brisket across the grain into thin slices. Cut each cabbage half into 4 wedges. Serve brisket with onions, cabbage, potatoes, carrots, and jus.

Nutrition Facts

352 calories; fat 10.4g; saturated fat 4g; mono fat 4.4g; poly fat 0.5g; protein 28g; carbohydrates 37g; fiber 7g; cholesterol 74mg; iron 4mg; sodium 718mg; calcium 102mg.