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Slow Cooker Corned Beef and Cabbage with Roasted Vegetables
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Slow Cooker Corned Beef and Cabbage with Roasted Vegetables

9 h 20 minServes 6Nutri-Score C€€
from @amyno58301 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • corned beef with spice packet (rinsed and patted dry)Meat1.5 kg
  • mustardPantry30 g
  • onion (one quartered for the slow cooker, one chopped for the tray)Produce2 pieces
  • Guinness Extra StoutBeverages660 ml
  • beef brothPantry500 ml
  • carrots (chopped)Produce4 pieces
  • potatoes (chopped)Produce600 g
  • cabbage (chopped)Produce700 g
  • olive oilPantry30 ml
  • saltSpices6 g
  • black pepperSpices2 g
  • garlic powderSpices4 g
  • onion powderSpices4 g
  • butterDairy30 g

per serving

Nutrition

428kcal

Carbs
16 g
Proteins
29 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Baking tray
  • Oven
  • Mortar and pestle

step by step

Method

  1. Prepare the corned beef

    • Rinse the corned beef well and pat it dry.
    • Crush the spices from the included spice packet.
    • Coat the meat with mustard and press the crushed spices over it.
    Step 1

  2. Start the slow cooker

    • Place the corned beef in the slow cooker with the onion.
    • Pour in the Guinness and top up with beef broth until the liquid almost reaches the top of the meat.
    Step 2

  3. Cook low and slow

    • Cover and cook until the meat is tender.
    Step 3

  4. Roast the vegetables

    • Chop the carrots, potatoes, cabbage and onion and spread them on a baking tray.
    • Drizzle with olive oil and season with salt, pepper, garlic powder and onion powder.
    • Roast at 220 °C for 20 to 30 minutes.
    Step 4

  5. Slice and serve

    • Take the meat out of the slow cooker and slice it.
    • Serve over the roasted vegetables and top with a little butter so it melts in.
    Step 5
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