Description
This Slow Cooker Corned Beef and Cabbage recipe is a classic, hearty, and flavorful dish perfect for a comforting meal. The corned beef brisket is slow-cooked to tender perfection alongside potatoes, carrots, and cabbage, creating a delicious one-pot meal that is easy to prepare and ideal for family gatherings or a special occasion like St. Patrick’s Day.
Ingredients
Scale
Corned Beef and Seasoning
- 2-4 lbs. Corned beef brisket (flat or point cut) with seasoning packet
Vegetables
- 1 white onion, sliced (optional but recommended)
- 2 lbs. red or gold potatoes (or a mix), peeled if desired
- 3 carrots, sliced thick
- 2 garlic cloves, peeled
- 1/2 head cabbage, cut into thin wedges
Liquids and Garnishes
- 1 1/2 cup water (or other liquid as preferred)
- Parsley for garnish
- Melted butter for potatoes, if desired
- Horseradish or stone-ground mustard for serving
Instructions
- Prepare the slow cooker: Add the sliced onion to the bottom of the slow cooker for flavor infusion throughout the cooking process.
- Prepare the corned beef: Rinse the corned beef brisket under cold water and pat it dry. Place it into the slow cooker and sprinkle the included seasoning packet evenly over the meat.
- Add vegetables: Place baby potatoes on top of the corned beef. If using larger potatoes, halve them so they cook evenly. Add the thickly sliced carrots and the peeled garlic cloves on top.
- Add liquid: Pour 1 1/2 cups of water over the ingredients to help generate steam and cook everything thoroughly. For additional flavor, you can substitute water with beef broth or beer.
- Add cabbage: For very tender cabbage, add it now. Otherwise, wait until the last 2 hours of cooking to place thin wedges of cabbage into the slow cooker. Rearrange ingredients if needed to accommodate the cabbage.
- Cook: Cover the slow cooker with its lid. Cook on HIGH for 5 hours or LOW for 8 hours total. If adding cabbage later, do so during the last 2 hours of cooking.
- Rest and slice the meat: Once cooking is complete, carefully remove the corned beef onto a cutting board. Let it rest for 10 minutes to retain juices. Then slice against the grain into strips for tenderness.
- Serve: Plate the sliced corned beef with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Offer horseradish or stone-ground mustard alongside as a condiment. Garnish with fresh parsley for a bright finish.
Notes
- This recipe is classic, easy, and flavorful, making it an excellent choice for a crowd-pleasing meal especially popular on St. Patrick’s Day.
- Adding cabbage earlier in the cook time results in ultra-tender cabbage; add it later if you prefer it more crisp.
- You can substitute water with beef broth or beer for a richer flavor.
- Make sure to slice the meat against the grain to ensure maximum tenderness.
- Melted butter on potatoes adds richness but can be omitted for a lighter dish.
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 4 g
- Sodium: 1416 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 61 mg
