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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.