Slow-Cooker Corned Beef and Cabbage Recipe

Introduction

Slow-Cooker Corned Beef and Cabbage is a classic, comforting dish perfect for a cozy meal. With tender corned beef and hearty vegetables cooked low and slow, this recipe is simple yet full of flavor.

Ingredients

• 1 medium onion, cut into wedges
• 4 large red potatoes, quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half
• 1 small head cabbage, cut into wedges

Instructions

1. Step 1: Place the onion, potatoes, and carrots in a 6- to 7-quart slow cooker.
2. Step 2: In a separate bowl, combine the water, minced garlic, bay leaf, sugar, cider vinegar, pepper, and the contents of the spice packet. Pour this mixture over the vegetables in the slow cooker.
3. Step 3: Set the corned beef brisket halves on top of the vegetables, then add the cabbage wedges over the meat.
4. Step 4: Cover the slow cooker and cook on low for eight to nine hours, or until the meat is tender and a knife easily slides through it.
5. Step 5: Remove and discard the bay leaf before serving. Slice the corned beef and serve with the cooked vegetables.

Tips & Variations

• For extra flavor, sear the brisket in a hot pan before placing it in the slow cooker.
• Substitute cider vinegar with white wine vinegar for a slightly different tang.
• You can add additional vegetables like parsnips or turnips for more variety.
• If you prefer a firmer cabbage, place it halfway through the cooking time instead of at the beginning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen after a day, making leftovers even better.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a larger corned beef brisket?

Yes, but increase the cooking time accordingly until the meat is tender. Larger cuts may need up to 10 hours on low.

Is it necessary to use the spice packet included with the brisket?

While the spice packet adds traditional flavor, you can replace it with your own blend of pickling spices if preferred.

Slow-Cooker Corned Beef and Cabbage Recipe

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★★★★★

4.7 from 56 reviews

This Slow-Cooker Corned Beef and Cabbage recipe is a comforting and traditional Irish-American dish made easy by using a slow cooker. Tender corned beef brisket is cooked low and slow with hearty vegetables like potatoes, carrots, onion, and cabbage, infused with a flavorful blend of spices and tangy cider vinegar. Perfect for St. Patrick’s Day or any cozy meal, this recipe delivers melt-in-your-mouth beef and perfectly cooked vegetables with minimal effort.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 8 hours 0 minutes
• Total Time: 8 hours 15 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Irish-American

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, cut into wedges
• 4 large red potatoes, quartered
• 1 pound baby carrots
• 1 small head cabbage, cut into wedges

Broth and Seasoning

• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• ½ teaspoon pepper
• 1 corned beef brisket with spice packet (2½ to 3 pounds), cut in half

Instructions

1. Load the slow cooker: Place the onion wedges, quartered potatoes, and baby carrots evenly in the bottom of a 6- to 7-quart slow cooker.
2. Prepare the broth: In a separate bowl, mix together the water, minced garlic, bay leaf, sugar, cider vinegar, pepper, and the contents of the corned beef spice packet until combined.
3. Add the seasoning liquid: Pour the prepared broth and spice mixture over the vegetables in the slow cooker, ensuring the vegetables are well covered.
4. Add corned beef and cabbage: Place the halved corned beef brisket on top of the vegetable mixture, then arrange the cabbage wedges on top of the brisket.
5. Cook low and slow: Cover the slow cooker with its lid and cook on low heat for 8 to 9 hours, or until the meat is very tender and the vegetables are cooked through. Check tenderness by ensuring a knife tip easily glides through the beef.
6. Finish and serve: Remove the bay leaf and discard it before serving. Slice the corned beef and serve alongside the cooked vegetables for a hearty meal.

Notes

• For best flavor, use a corned beef brisket that includes a spice packet as it adds traditional seasoning.
• If you prefer a firmer texture for vegetables, check for doneness closer to the 7-hour mark.
• Leftovers can be refrigerated for up to 3 days and reheated gently.
• For a thicker broth, remove the meat and vegetables and simmer the cooking liquid on the stovetop to reduce before serving.
• Pair with mustard or horseradish sauce for an extra kick.

Keywords: slow cooker corned beef, corned beef and cabbage, Irish corned beef recipe, slow cooker dinner, St. Patrick’s Day recipe