Corned Beef and Cabbage

Crock Pot Corned Beef & Napa Cabbage --- 🧾 Ingredients 3–4 lb corned beef brisket (with spice packet) 4 cups beef broth (or water + bouillon) 1 onion, sliced 3–4 cloves garlic, minced 4 potatoes, chopped 3 carrots, cut into chunks 1 tbsp Dijon mustard (optional) 1 tbsp brown sugar 1 tsp black pepper For the Napa cabbage: 1 large head napa cabbage, chopped into big chunks 1 tbsp butter (optional, for richness) --- 🔪 Instructions 1. Build the Base Put onion and garlic on the bottom. Place corned beef fat side up. Sprinkle spice packet on top. Add potatoes and carrots around it. Pour in broth and add mustard, brown sugar, and pepper. --- 2. Slow Cook Low: 8–9 hours (recommended) High: 4–5 hours --- 3. Add Napa Cabbage (Key Timing) Add cabbage during the last 60–90 minutes on LOW (or last 30–45 minutes on HIGH) 👉 Napa cabbage shrinks a lot, so don’t worry if it looks like too much. --- 4. Finish Remove corned beef and slice against the grain. Stir cabbage into the broth with a little butter if you want extra richness. Serve everything together. --- 🔥 Flavor Options Classic Style (Irish-style): Keep as-is Maybe add a splash of apple cider vinegar at the end Savory Upgrade: Add 1 tbsp Worcestershire sauce to the broth Light Asian Twist (really good with napa): Add: 1 tbsp soy sauce 1 tsp ginger Finish with a drizzle of sesame oil --- ⏱️ Timing Cheat Sheet Morning: start corned beef Last 1–1.5 hours: add napa cabbage Serve: slice meat + mix cabbage in juices