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Irish-Style Corned Beef and Cabbage in a Slow Cooker

Love meat? Make a tasty meat dish — fast and easy! Irish-style corned beef and cabbage in the slow cooker is such a simple recipe that even a beginner can pull it off. The one thing you need is your kitchen helper: the slow cooker, which makes dishes like this really shine. The vegetables (potatoes, carrots) and the meat need longer to cook, while the cabbage takes less time, so the cabbage goes in later, once the beef is nearly done. The slow cooker beeps when everything's ready. The cabbage generally needs 30 to 40 minutes.

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Stewed cabbage with beef in a slow cooker in Irish
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 8 g
Fats 32 % 7 g
Carbohydrates 32 % 7 g
130 kcal
GI: 100 / 0 / 0
    1. Scrub the new potatoes under running water — you can use a brush or a scraper to clean them well. Young potatoes just need a thorough wash; older ones are better peeled. 2. Peel the carrots too, taking the skin off as thinly as possible; young carrots are ideal. Then rinse the vegetables. 3. Peel the onion, but leave it whole. 4. Rinse the corned beef; if needed, you can soak it for a few hours. 5. Put the prepared corned beef and vegetables in the slow-cooker pot. 6. Add water so it covers all the ingredients, and set the pot in the cooker. 7. Add the spices along with everything else. Peel the garlic and add it after the spices. 8. Choose the "Stew" (braise) program and cook the meat and vegetables for 3 hours, keeping an eye on the water level and topping up as needed. 9. Separate the cabbage into leaves and add them to the pot. Cook until the leaves are soft. 10. Lift the cooked meat and vegetables out of the cooker. Arrange them on a platter: cabbage, potatoes, carrots. Cut the potatoes and carrots into a couple of pieces depending on size — potatoes are easiest to eat quartered, and carrots can be halved. Cut the meat into pieces, or simply pull it apart along the grain, and add it to the platter. If you like, season the dish with a fresh clove of garlic before serving — just peel it and press it through a garlic press. Serve the vegetables and corned beef with your favorite sauce, though the dish is delicious and satisfying just as it is. Eat well!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Corned beef - 251  kcal/100g
  • A mixture of ground peppers - 255  kcal/100g

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