Description
This Slow Cooker Corned Beef and Cabbage recipe is a classic Irish-American dish, perfect for a comforting meal. Tender corned beef brisket is slow-cooked with hearty vegetables like carrots, potatoes, and cabbage, infused with savory spices and a flavorful broth. The hands-off slow cooker method makes it easy to prepare, yielding a juicy, melt-in-your-mouth main course ideal for St. Patrick’s Day or any cozy dinner.
Ingredients
Scale
Meat and Seasonings
- 3–4 lb corned beef brisket with spice packet
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
- Salt and pepper to taste
Vegetables
- 1 onion, cut into wedges
- 3 cloves garlic, smashed
- 6 carrots, peeled and cut into chunks
- 1 1/2 lbs baby potatoes, halved
- 1 small head green cabbage, cut into wedges
Liquids
- 4 cups low-sodium beef broth
- 1 cup water
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare the vegetables: Place the onion wedges, smashed garlic cloves, peeled and chunked carrots, and halved baby potatoes in the bottom of a large slow cooker to form a bed for the meat.
- Prepare the corned beef: Rinse the corned beef brisket under cold water to remove excess salt, then pat it dry with paper towels. Place the brisket on top of the vegetables in the slow cooker.
- Add the spices and liquid mixture: Sprinkle the included spice packet evenly over the meat. In a small bowl, whisk together the beef broth, water, Dijon mustard, and brown sugar until well combined. Pour this mixture around (not directly over) the meat to keep the seasoning intact.
- Cook low and slow: Cover the slow cooker with the lid and cook on low for 8 to 9 hours or on high for 4 to 5 hours. This slow cooking will allow the meat and vegetables to become tender and flavorful.
- Add cabbage: During the last 2 hours of cooking on low, or the last hour on high, add the cabbage wedges on top of the brisket and vegetables. This timing ensures the cabbage is tender but still retains some texture.
- Rest and slice the meat: Once the brisket is tender and easily shredded with a fork, carefully remove it from the slow cooker and let it rest for 10 minutes. Then slice the corned beef against the grain to serve.
- Serve: Plate the sliced corned beef with the cooked vegetables and spoon some of the flavorful broth over the dish. Garnish with chopped fresh parsley if desired for a fresh touch.
Notes
- For extra flavor and texture, sear the corned beef on all sides in a hot skillet before placing it in the slow cooker.
- Adjust salt carefully as corned beef can be salty; use low-sodium broth to control the overall saltiness.
- Leftover corned beef and vegetables make delicious sandwiches or can be turned into a hash for breakfast.
