Slow Cooker Corned Beef & Cabbage: Easy Recipe (Print Version)
Tender slow cooker corned beef with cabbage and potatoes. This easy, hands-off recipe delivers a flavorful, hearty meal perfect for any occasion, especially St. Patrick's Day.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 420 Minutes minutes
Total Time: 440 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Irish American
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Star of the Show
01 -
1 (3 1/2-pound) flat-cut corned beef brisket with spice packet
→ Slow Cooker Simmering Liquids & Aromatics
02 -
4 cups beef broth
03 -
1 large yellow onion, quartered
04 -
4 cloves garlic, smashed
05 -
2 bay leaves
06 -
1 teaspoon black peppercorns
07 -
1/4 cup apple cider vinegar
08 -
2 tablespoons light brown sugar, packed
→ Hearty Root Vegetables & Greens
09 -
2 pounds small red potatoes, halved
10 -
1 pound carrots, peeled and cut into 2-inch pieces
11 -
1 large head green cabbage (about 2 pounds), cut into 8 wedges
12 -
1/4 cup fresh parsley, chopped (for garnish)
13 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Place the 1 (3 1/2-pound) flat-cut corned beef brisket in your slow cooker. Sprinkle the contents of the spice packet over the brisket. This is the foundation for your delicious Easy Slow Cooker Corned Beef with Cabbage.
02 -
Pour in 4 cups beef broth and 1/4 cup apple cider vinegar. Add 1 large yellow onion, quartered, 4 cloves garlic, smashed, 2 bay leaves, 1 teaspoon black peppercorns, and 2 tablespoons light brown sugar around the brisket.
03 -
Cover the slow cooker and cook on low for 6-7 hours, or until the corned beef is fork-tender. This long, slow cooking process is key to achieving tender results for your Easy Slow Cooker Corned Beef with Cabbage.
04 -
After 6-7 hours, add the 2 pounds small red potatoes, halved, and 1 pound carrots, cut into 2-inch pieces, to the slow cooker. Ensure they are submerged in the liquid as much as possible.
05 -
Re-cover and continue cooking on low for another 1-1.5 hours, or until the potatoes and carrots are tender. During the last 30 minutes, add the 1 large head green cabbage, cut into 8 wedges, pushing it into the liquid.
06 -
Carefully remove the corned beef from the slow cooker and let it rest on a cutting board for 10-15 minutes before slicing against the grain. Season the vegetables with salt and freshly ground black pepper, to taste.
07 -
Arrange the sliced corned beef, potatoes, carrots, and cabbage on a large platter. Ladle some of the flavorful broth over the top. Garnish generously with 1/4 cup fresh parsley, chopped, for a vibrant Easy Slow Cooker Corned Beef with Cabbage.
# Notes:
01 -
For extra flavor, sear the corned beef brisket in a hot pan with a little oil for 2-3 minutes per side before adding it to the slow cooker. This creates a delicious crust.
02 -
Leftover corned beef and vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!
03 -
If you don't have red potatoes, Yukon Gold or even russet potatoes (cut into larger chunks) work well. For a touch of sweetness, you can add parsnips along with the carrots.
04 -
Serve this classic dish with a side of whole grain mustard or a creamy horseradish sauce to complement the rich flavors of the corned beef and vegetables.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 545 kcal
Total Fat: 28 g
Total Carbohydrate: 39 g
Protein: 37 g