Description
This Slow Cooker Corned Beef and Cabbage recipe is a classic Irish-American dish perfect for a comforting meal. Tender corned beef brisket is slow-cooked with aromatics, potatoes, carrots, and cabbage, absorbing rich flavors over hours. Served with mustard or horseradish sauce, it’s a hearty, flavorful meal ideal for St. Patrick’s Day or anytime you crave a savory, homestyle dinner.
Ingredients
Scale
Corned Beef and Seasoning
- 1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet), fat cap removed
Vegetables
- 1 large white or yellow onion, thickly sliced
- 4 garlic cloves, minced
- 2 dried bay leaves
- 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
Cooking Liquid
- 1 ½ cups liquid (low-sodium chicken broth, beef broth, water, or stout beer such as Guinness)
Serving and Garnish
- Chopped fresh parsley (for garnish)
- Coarse grain mustard (optional)
- Horseradish sauce (optional)
Instructions
- Prepare Corned Beef: Remove the corned beef brisket from its packaging and rinse well under cold running water to remove excess brine. Pat dry thoroughly with paper towels and set aside.
- Layer Onions and Garlic: Place the 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.
- Arrange Corned Beef and Spices: Position the corned beef brisket fat side up over the onions and garlic. Sprinkle the seasoning packet included with the brisket over the top, then add the dried bay leaves.
- Add Vegetables: Surround the brisket with the halved potatoes and cut carrots, spreading them evenly around the meat.
- Pour Cooking Liquid: Pour your choice of low-sodium chicken broth, beef broth, water, or stout beer over the vegetables and meat, using about 1 ½ cups.
- Slow Cook: Cover the slow cooker and cook on low for 8 to 10 hours for tender and flavorful results.
- Add Cabbage: About 2 hours before the end of cooking, carefully remove the lid and arrange the cabbage wedges on top of the brisket and vegetables.
- Finish Cooking: Replace the lid and continue slow cooking for the remaining 2 hours until the brisket is fork tender.
- Rest and Serve: Transfer the corned beef to a cutting board and let it rest for 5-10 minutes. Use a slotted spoon to move the vegetables onto a serving platter.
- Slice and Plate: Slice the corned beef against the grain into even pieces and arrange alongside the vegetables. Spoon some cooking liquid over everything for added moisture and flavor.
- Garnish and Enjoy: Optionally, garnish with chopped fresh parsley and serve with coarse grain mustard or horseradish sauce on the side.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Leftover corned beef works wonderfully in Reuben sandwiches or corned beef hash.
Notes
- Rinsing the corned beef removes excess salt and brine, preventing an overly salty dish.
- Cooking on low heat for 8 to 10 hours ensures the meat becomes tender and flavorful.
- Add cabbage late in the cooking process to keep it tender but not mushy.
- Use low-sodium broth or water to control the saltiness of the dish.
- Rest the meat before slicing to retain juices and prevent dryness.
- Leftovers can be repurposed into delicious sandwiches or hash for another meal.
