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Healthier Crockpot “Corned Beef” & Cabbage + Veggies
While it’s ABSOLUTELY delicious, corned beef is not actually considered an Irish national dish (from my own research), and the connection with Saint Patrick’s Day originates as part of our Irish-American culture and is often included as part of our St. Patrick’s celebrations here in North America.
The Corned beef Saint Patrick’s Day American tradition is believed to have originated by Irish immigrants preparing the dish in North America in the late 19th century.
This recipe is simply MY own healthier take on the “corned beef and cabbage” dish we’re all familiar with. I believe you’ll enjoy this version just as much while saving yourself a TON of sodium.
Brisket is naturally comprised of a lot of tough connective tissue. So I recommend cooking it using LOW heat for a long time (“low and slow”) to break down that tissue for ultra-tender results. This is why a slow cooker is an ideal cooking method!Makes 8 servings
- 4 lbs beef brisket
- 8 small new red potatoes, cut in halves if bigger
- 3 large carrots, thickly sliced
- 1 cabbage cut into large wedges
- 12 ounces beef bone broth
- 1 cinnamon stick, broken into several pieces
- 1 tsp mustard seed
- 1 tsp black peppercorns
- 1/2 tsp garlic powder
- 8 whole allspice berries
- 10 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 tsp ground ginger
- 1/2 tsp sea salt, or to taste
- 1/4 cup raw honey, or pure maple syrup
- 2 Tbsps dijon mustard
- 1/4 tsp sea salt, or to taste
- 2 Tbsps clarified butter or ghee, or coconut oil, melted