Description
This Slow Cooker Corned Beef & Cabbage recipe offers a comforting and traditional Irish dish made effortlessly in a slow cooker. Tender corned beef brisket is cooked low and slow with hearty vegetables like potatoes, carrots, onions, and cabbage, infused with spices and apple cider vinegar for balanced flavor. Perfect for a family meal or St. Patrick’s Day celebration.
Ingredients
Scale
Meat
- 3-4 lb corned beef brisket (with seasoning packet)
Vegetables
- 6-8 small potatoes, halved or quartered
- 4 large carrots, peeled and cut into large chunks
- 1 medium onion, quartered
- 1 small head of cabbage, cut into wedges
Liquids & Spices
- 4 cups low-sodium beef broth (or water)
- 2 tablespoons apple cider vinegar
- 1 teaspoon black peppercorns
- 2-3 bay leaves
- 1/2 teaspoon mustard seeds (optional)
- 1 teaspoon garlic powder (optional)
Instructions
- Prepare the Slow Cooker: Place the corned beef brisket into the bottom of the slow cooker with the fat side facing up. Evenly sprinkle the seasoning packet that comes with the brisket over the meat to ensure maximum flavor.
- Add Vegetables: Arrange the halved potatoes, large chunks of carrots, and quartered onion around the corned beef inside the slow cooker, creating an even layer around the meat for balanced cooking.
- Pour Liquids and Add Spices: Pour in 4 cups of low-sodium beef broth or water along with 2 tablespoons of apple cider vinegar. Then add the black peppercorns, bay leaves, and optional mustard seeds and garlic powder. These spices infuse the dish with classic corned beef flavors.
- Cook Slowly: Cover the slow cooker and cook on the low setting for 7 to 8 hours. This slow cooking process tenderizes the brisket so it easily shreds with a fork while melding flavors with the vegetables.
- Add Cabbage: About 30 minutes before the cooking time ends, place the cabbage wedges on top of the other ingredients in the slow cooker. Cover again and cook for an additional 30 minutes until the cabbage is tender but still maintains its shape.
- Rest and Slice: Once cooking is complete, carefully remove the corned beef from the slow cooker and slice it against the grain for the best texture.
- Serve: Plate the sliced corned beef alongside the cooked vegetables. For added flavor, serve with mustard or horseradish on the side if desired.
Notes
- Using low-sodium beef broth helps control the saltiness since corned beef is already quite salty.
- Add mustard seeds and garlic powder for an extra depth of flavor, but they are optional.
- Make sure to slice the brisket against the grain to ensure tender bites.
- Leftovers can be stored in the refrigerator for up to 3 days and make great sandwiches.
- This recipe can be doubled if you have a large slow cooker or want extra servings.
