Slow Cooker Corned Beef and Cabbage dish served on a plate

Slow Cooker Corned Beef and Cabbage

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why make this recipe

Slow Cooker Corned Beef and Cabbage is a comforting dish that brings warmth and flavor to any dinner table. It’s easy to prepare, making it perfect for busy days or family gatherings. The slow cooker not only tenderizes the meat but also blends the flavors of the beef with vegetables, creating a delicious one-pot meal. Plus, it’s a great way to celebrate St. Patrick’s Day or enjoy a hearty meal any time of the year.

how to make Slow Cooker Corned Beef and Cabbage

Ingredients :

  • 2 to 3 pounds corned beef brisket
  • 2 to 3 cups reduced sodium beef broth or stock
  • 8 small to medium red potatoes (about 1 1/2 pound)
  • 4 to 5 large carrots, cut into 1 inch chunks (about 1 pound)
  • 1/2 head green cabbage, core removed, cut into 6 wedges

Directions :

  1. Remove the brisket from the packaging and seasoning packet. Place it in a 6-quart slow cooker, fat side up, and sprinkle the seasoning over the brisket. Pour the beef broth around the brisket until the level is even with the top.
  2. Cover and cook on high for 3 hours.
  3. Uncover the slow cooker and arrange the potatoes and carrots around the brisket. Cover and cook for another 2 hours on high.
  4. After this time, remove the cover and arrange the cabbage wedges on top of the corned beef. Cover and cook for an additional 1 hour.
  5. Once done, remove the vegetables and keep them warm. Carefully take out the brisket and slice it against the grain.
  6. Serve the corned beef with potatoes, carrots, and cabbage.

Note: For low setting, cook the brisket for 10 hours and add potatoes and carrots halfway through, placing the cabbage in the last 1-2 hours. If cooking without vegetables, skip them and follow the initial cooking instructions.

how to serve Slow Cooker Corned Beef and Cabbage

Serve the corned beef hot, sliced, and arranged on a platter with the potatoes, carrots, and cabbage. This dish pairs well with a side of mustard or horseradish for an extra kick of flavor. A slice of hearty bread and a cold beer also makes for a perfect accompaniment.

how to store Slow Cooker Corned Beef and Cabbage

To store leftovers, place the corned beef and vegetables in an airtight container. You can keep them in the refrigerator for up to 3 to 4 days. If you want to keep it longer, consider freezing the corned beef and vegetables separately. When ready to eat, reheat in the microwave or on the stovetop until hot.

tips to make Slow Cooker Corned Beef and Cabbage

  • Choose brisket with a good amount of fat for better flavor and tenderness.
  • Don’t skip the seasoning packet; it adds essential flavors to the dish.
  • Feel free to add other vegetables like turnips or onions for more variety.

variation

For a different twist, you can add some spices like thyme or bay leaves to the broth for extra flavor. You can also try using different types of root vegetables depending on your preference.

FAQs

Can I use a different cut of meat besides corned beef brisket?

Yes, while corned beef brisket is traditional, you can use other cuts like beef chuck or round. Just be aware that cooking times may vary.

Can this recipe be made without a slow cooker?

Yes! You can cook corned beef and cabbage on the stovetop in a large pot. Simply follow the same order of adding ingredients and bring to a boil, then simmer until the meat is tender.

How do I know when the corned beef is done cooking?

The corned beef is done when it is fork-tender. You can use a meat thermometer to check that it has reached an internal temperature of at least 145°F (63°C).

Slow Cooker Corned Beef and Cabbage

A comforting one-pot meal of tender corned beef brisket and hearty vegetables, perfect for any family gathering or St. Patrick’s Day celebration.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 3 pounds corned beef brisket Choose brisket with a good amount of fat for better flavor and tenderness.
  • 2 to 3 cups reduced sodium beef broth or stock Pour around the brisket in the slow cooker.
  • 8 small to medium red potatoes About 1 1/2 pounds, cut in half if large.
  • 4 to 5 large carrots Cut into 1 inch chunks, about 1 pound.
  • 1/2 head green cabbage Core removed, cut into 6 wedges.

Method
 

Preparation
  1. Remove the brisket from the packaging and seasoning packet. Place it in a 6-quart slow cooker, fat side up, and sprinkle the seasoning over the brisket.
  2. Pour the beef broth around the brisket until the level is even with the top.
Cooking
  1. Cover and cook on high for 3 hours.
  2. Uncover the slow cooker and arrange the potatoes and carrots around the brisket. Cover and cook for another 2 hours on high.
  3. After this time, remove the cover and arrange the cabbage wedges on top of the corned beef. Cover and cook for an additional 1 hour.
  4. Once done, remove the vegetables and keep them warm. Carefully take out the brisket and slice it against the grain.

Notes

Serve hot, sliced, and arranged on a platter with mustard or horseradish for flavor. A slice of hearty bread and a cold beer makes for perfect accompaniment. For low setting, cook the brisket for 10 hours and add potatoes and carrots halfway through, placing the cabbage in the last 1-2 hours.