Description
This Slow Cooker Corned Beef and Cabbage recipe offers a classic, hearty meal perfect for any occasion. Tender corned beef brisket is slow-cooked with aromatic onions, garlic, potatoes, carrots, and cabbage, resulting in a flavorful, comforting dish that melts in your mouth. The use of a slow cooker makes preparation easy and hands-free, ensuring perfectly cooked meat and vegetables infused with savory spices and rich broth.
Ingredients
Scale
Corned Beef and Spices
- 1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet), fat cap removed
- 1 large white or yellow onion, thickly sliced
- 4 garlic cloves, minced
- 2 dried bay leaves
Vegetables
- 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
- 1 ½ cups liquid (low-sodium chicken broth, beef broth, water, or stout beer such as Guinness)
Garnishes and Condiments
- Chopped fresh parsley
- Coarse grain mustard
- Horseradish sauce
Instructions
- Prepare Corned Beef: Remove the corned beef brisket from its packaging and rinse it well under cold running water to remove any excess brine. Pat the brisket dry thoroughly with paper towels and set it aside to prepare the cooker.
- Layer Onions and Garlic: Place the thickly sliced onions and minced garlic evenly in the bottom of a large 6- to 8-quart slow cooker, creating a flavorful bed for the meat to rest on during cooking.
- Arrange Corned Beef and Spices: Position the corned beef brisket fat side up over the onion and garlic bed. Sprinkle the seasoning packet that came with the brisket evenly over the top, and add the dried bay leaves alongside for extra aroma.
- Add Vegetables: Surround the brisket in the slow cooker with the halved red potatoes and cut carrots, distributing them evenly around the meat for even cooking and flavor infusion.
- Pour Cooking Liquid: Pour about 1 ½ cups of your chosen liquid—low-sodium chicken broth, beef broth, water, or stout beer like Guinness—over the vegetables and meat to provide moisture and enhance flavor as it cooks.
- Slow Cook: Cover the slow cooker and cook the corned beef and vegetables on the low setting for 8 to 10 hours, allowing the meat to become tender and infused with the seasonings.
- Add Cabbage: About 2 hours before the cooking time ends, carefully remove the lid and arrange the cabbage wedges on top of the brisket and vegetable mixture to cook gently without becoming mushy.
- Finish Cooking: Replace the lid and continue slow cooking for the final 2 hours until the corned beef is fork tender and the cabbage is cooked through but retains some texture.
- Rest and Serve: Transfer the corned beef to a cutting board and let it rest for 5 to 10 minutes. Use a slotted spoon to move the cooked vegetables onto a serving platter.
- Slice and Plate: Slice the corned beef against the grain into even pieces and arrange them on a serving platter alongside the cooked vegetables. Spoon some of the cooking liquid over the meat and veggies for extra moisture and flavor.
- Garnish and Enjoy: Optionally, garnish the dish with chopped fresh parsley and serve with coarse grain mustard or horseradish sauce for a classic finishing touch.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Leftover corned beef is perfect for Reuben sandwiches or making corned beef hash.
Notes
- For best flavor, rinse the corned beef to remove excess salt and brine before cooking.
- You can substitute the liquid with your preferred broth or beer to change the flavor profile.
- Add the cabbage only in the last 2 hours of cooking to prevent it from becoming overly soft.
- Slice the corned beef against the grain to ensure tender pieces.
- Leftovers keep well refrigerated and can be repurposed into sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
