Description
This Slow Cooker Corned Beef and Cabbage recipe offers a classic, comforting dish featuring tender, flavorful corned beef brisket cooked low and slow with hearty potatoes, carrots, and cabbage. Ideal for a no-fuss meal, this recipe ensures the beef comes out fork-tender with a rich broth for serving, perfect for St. Patrick’s Day or any cozy dinner.
Ingredients
Scale
Meat and Seasoning
- 1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet), fat cap removed
- 2 dried bay leaves
Vegetables
- 1 large white or yellow onion, thickly sliced
- 4 garlic cloves, minced
- 1 ½ pounds small red potatoes (1½- to 2-inches diameter), cut in half if large
- 8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces
- 1 small or ½ medium green cabbage, cut into thin wedges
Liquids and Optional Serving
- 1 ½ cups liquid (low-sodium chicken broth, beef broth, water, or stout beer such as Guinness; use 2 ½ cups if cooking in oven)
- Optional for serving: chopped fresh parsley, coarse grain mustard, horseradish sauce
Instructions
- Prepare the Beef: Remove the corned beef from its packaging and rinse thoroughly under cold running water to remove excess brine. Pat dry with paper towels to ensure better browning and less dilution of flavors during cooking.
- Layer Onions and Garlic: Spread the thickly sliced onions and minced garlic evenly in the bottom of a large 6- to 8-quart slow cooker; these will add flavor to the beef and vegetables while cooking.
- Add Corned Beef and Seasoning: Place the corned beef brisket fat side up over the bed of onions. Sprinkle the seasoning packet included with the beef evenly on top, then add the dried bay leaves.
- Add Vegetables: Arrange the halved potatoes and cut carrots around the corned beef in the slow cooker to cook alongside and absorb the savory juices.
- Pour in Liquid: Pour 1 ½ cups of your choice of liquid (broth, water, or stout beer) over the vegetables and beef to keep everything moist and flavorful during the slow cooking process.
- Cook Slowly: Cover the slow cooker and cook on the low setting for 6 hours initially.
- Add Cabbage: After 6 hours, carefully remove the lid and layer the cabbage wedges over the beef and vegetables. Replace the lid and continue cooking on low for an additional 2 to 4 hours, until the brisket is fork-tender and the vegetables are soft.
- Rest and Serve: Transfer the corned beef to a cutting board and let it rest for 5-10 minutes. Use a slotted spoon to transfer the vegetables to a serving platter. Slice the beef against the grain and arrange on the platter alongside the vegetables.
- Finish and Garnish: Spoon some of the cooking liquid over the beef and vegetables to enhance flavor and moisture. Garnish with chopped fresh parsley if desired, and serve with coarse grain mustard or horseradish sauce on the side for added zing.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Leftover corned beef is perfect for sandwiches or corned beef hash.
Notes
- This recipe uses a slow cooker to achieve tender, savory corned beef with minimal hands-on time, making it an ideal option for busy days or special occasions.
- Using fat side up helps baste the meat as it cooks, keeping it moist and flavorful.
- Choosing low-sodium broth controls overall saltiness, especially since corned beef is already salty from brining.
- For oven preparation, increase liquid to 2 ½ cups and adjust cooking times accordingly.
- Leftover corned beef can be repurposed into classic dishes like Reuben sandwiches or corned beef hash.
Nutrition
- Serving Size: 4 oz meat and 2 cups vegetables
- Calories: 409
- Sugar: 6 g
- Sodium: 895 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 112 mg
