Minutes Prep time: 15
Minutes Total time: 555
Servings: 8
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 corned beef brisket, flat with spice packet
1 bottle (12 oz each) beer
1 cup water
1/2 large cabbage, cut in wedges (about 1 1/2 pounds)
1 large onion, sliced
1 cup baby carrots
1-1/2 pounds small red-skinned potatoes, halved
1/4 cup Blue Bonnet®, melted
1 teaspoon dried parsley
1/4 teaspoon granulated garlic
Gulden's® Spicy Brown Mustard, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 60 mg | 6% |
| Carbohydrate | 23 g | 8% |
| Cholesterol | 92 mg | 31% |
| Total Fat | 30 g | 46% |
| Iron | 4 mg | 20% |
| Calories | 486 kcal | 24% |
| Sodium | 2171 mg | 90% |
| Protein | 28 g | 55% |
| Saturated Fat | 9 g | 45% |
| Sugars | 2 g | 0 |
| Vitamin C | 85 mg | 142% |
Spray inside of 6-quart electric slow cooker with cooking spray. Place corned beef in slow cooker, sprinkle with spice packet. Pour in beer and water. Cover and cook on low 6 hours.
Pour cabbage, onion, carrots and potatoes into slow cooker. Cover and continue cooking on low 2 to 3 hours, until corned beef is very tender.
Stir together melted Blue Bonnet, parsley and granulated garlic in small bowl. Remove corned beef to a cutting board. Use a slotted spoon to remove vegetables to a serving platter. Drizzle vegetables with Blue Bonnet mixture, taste and season with salt if desired. Slice corned beef against the grain and serve with vegetables and mustard.
Slow Cooker Corned Beef and Cabbage
