Description
This Slow Cooker Corned Beef and Cabbage recipe features tender, flavorful corned beef cooked low and slow with an array of hearty vegetables. The slow cooker method allows the beef to become perfectly tender while absorbing the rich flavors of the pickling spices and beef broth. With simple ingredients like potatoes, carrots, celery, onion, and cabbage, this comforting dish is perfect for St. Patrick’s Day or a cozy family meal.
Ingredients
Scale
Meat
- 1 (5 to 6 pound) flat cut corned beef (with pickling spices)
Vegetables
- 4 to 6 small potatoes
- 1 large onion (quartered)
- 1 1/2 cups baby carrots
- 2 ribs of celery (cut into 3-inch pieces)
- 3 cloves garlic
- 1 medium head cabbage (cut into 1 inch wedges)
Liquids and Spices
- 2 tablespoons pickling spice (optional, can add additional 2 tablespoons)
- 2 to 4 cups beef broth
- Packet of pickling spices that comes with corned beef (included)
Instructions
- Prepare Vegetables: Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 6-quart slow cooker, creating a bed for the corned beef to rest on.
- Add Corned Beef: Place the corned beef on top of the vegetables with the fat side facing up. Pour any juices from the corned beef packaging into the slow cooker to add extra flavor. Add the packet of pickling spices included with the meat, and if you prefer a stronger flavor, add an additional 2 tablespoons of pickling spice.
- Add Broth and Cook: Pour enough beef broth to just barely cover the corned beef, usually about 3 cups depending on the size of your slow cooker. Cover and cook on low heat for approximately 9 hours until the beef is tender.
- Add Cabbage: About 1 hour before serving, add the cabbage wedges around the brisket in the slow cooker. Cover and continue cooking for an additional hour, or until the cabbage reaches your preferred tenderness.
- Serve: Remove the corned beef from the slow cooker and trim off the fat layer if desired. Slice or shred the beef against the grain. Serve with the cooked cabbage, vegetables, and your choice of spicy mustard or horseradish sauce.
Notes
- If you like a stronger pickling flavor, don’t hesitate to add the extra 2 tablespoons of pickling spices.
- Cooking times may vary slightly depending on your slow cooker model; always check the tenderness of the meat before serving.
- Fat can be trimmed from the corned beef after cooking for leaner servings.
- Turn the fat side of the beef up when cooking so the fat bastes the meat and keeps it moist.
- Leftovers can be stored in the refrigerator for up to 3 days and make excellent sandwiches.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Keywords: corned beef, cabbage, slow cooker, St. Patrick's Day, easy dinner, comfort food, Irish recipe, beef brisket
