Corned Beef and Cabbage with Herb Buttered Potatoes Recipe

Corned Beef and Cabbage with Herb Buttered Potatoes

• Difficulty: Easy
• Servings: 4
• Nutrition per Serving: Calories 1307, Total Fat 88 g, Saturated Fat 38 g, Carbohydrates 62 g, Dietary Fiber 10 g, Sugar 24 g, Protein 68 g, Cholesterol 350 mg, Sodium 2276 mg
• Total Time: 8 hr 10 min
• Preparation Time: 10 min
• Cooking Time: 8 hr

Ingredients

Corned Beef:

• 3 pounds corned beef brisket with spice packet
• 2 carrots, cut into 2-inch segments
• 2 medium onions, chopped
• 1 small head green cabbage, cored and roughly chopped
• 2 cups apple juice
• 1 cup water

Potatoes:

• 1 1/2 pounds baby red potatoes, halved
• 1/2 stick butter, softened
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley leaves, chopped
• Salt and freshly ground black pepper

Instructions

1. For the Corned Beef: Imagine the savory aroma filling your kitchen as you layer carrots and onions in your slow cooker, top them with a 3-pound corned beef brisket, and nestle chopped cabbage around it. Pour in 2 cups apple juice and 1 cup water, then sprinkle the spice packet over top. Set it on low for 6 to 8 hours until the beef is melt-in-your-mouth tender. Transfer the beef and veggies to a platter and keep warmyou're about to create a St. Patrick's Day masterpiece!
2. For the Potatoes: While the beef works its magic, boil a pot of salted water and add halved baby red potatoes. Cook until fork-tender, 12 to 15 minutes, then drain and return to the pot.
3. Add softened butter, minced garlic, chopped parsley, salt, and pepper. Toss gently for a glossy, herb-infused coating that elevates every bite. Serve hot alongside your corned beef and cabbage for an irresistible, comforting feast that will have everyone coming back for seconds.