Tender and flavorful corned beef slow-cooked with cabbage, carrots, and potatoes for a hearty, comforting meal. Perfect for St. Patrick’s Day or a cozy dinner.
Why You’ll Love This Recipe
This slow cooker corned beef and cabbage is the ultimate comfort meal. The beef turns out tender and flavorful after slow cooking for hours, while the cabbage, carrots, and potatoes soak up the rich, savory broth. This one-pot meal is not only delicious but also incredibly easy to prepare, making it perfect for St. Patrick’s Day or any cozy dinner.
Ingredients
- 3 to 4 pounds corned beef brisket (with spice packet)
- 4 cups beef broth (or water)
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon black peppercorns
- 4 large carrots, cut into chunks
- 1 ½ pounds baby potatoes (red or gold), halved
- 1 small head green cabbage, cut into wedges
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
- Place the corned beef in the slow cooker, fat side up. Sprinkle the spice packet over the meat.
- Add the onion, garlic, apple cider vinegar, Worcestershire sauce, brown sugar, and black peppercorns around the meat. Pour in the beef broth, ensuring the meat is mostly covered.
- Cover and cook on low for 8 to 10 hours or high for 5 to 6 hours, until the corned beef is tender.
- Add the carrots and potatoes during the last 2 hours of cooking to prevent them from becoming too soft.
- Add the cabbage wedges during the last 45 minutes to 1 hour, cooking until just tender.
- Remove the corned beef from the slow cooker and let it rest for 10 minutes before slicing against the grain.
- Serve with the cooked vegetables and garnish with fresh parsley.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 8 hours
- Total Time: 8 hours 15 minutes
- Servings: 6 servings
- Calories: 420 kcal per serving
Variations
- Spicy Kick: Add red pepper flakes or a dash of hot sauce for extra heat.
- Beer-Braised: Replace half of the beef broth with a dark beer like Guinness for a deeper flavor.
- Herb Infused: Add fresh thyme or bay leaves to enhance the aroma.
- Extra Veggies: Throw in parsnips or turnips for added texture and taste.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in portions with some broth for up to 3 months.
- Reheating: Warm in a skillet with a bit of broth over medium heat or microwave in short intervals.
FAQs
How do I keep corned beef from getting tough?
Cook it low and slow to break down the connective tissue, ensuring tender meat.
Can I cook corned beef in the oven instead?
Yes, bake it covered with broth at 300°F (150°C) for about 3-4 hours.
Do I need to rinse the corned beef before cooking?
Rinsing helps reduce the saltiness, but it’s optional.
Can I use a different type of cabbage?
Yes, Savoy or Napa cabbage works well too.
What should I serve with corned beef and cabbage?
Traditional sides include soda bread, mustard, or horseradish sauce.
Can I make this recipe without a slow cooker?
Yes, use a Dutch oven on the stovetop or bake it in the oven.
How do I slice corned beef properly?
Slice against the grain for tender pieces.
Why is my corned beef still tough after cooking?
It likely needs more time to break down the tough fibers.
Can I add more seasonings?
Absolutely! Bay leaves, cloves, or even a bit of mustard seed add great flavor.
How can I make this recipe keto-friendly?
Skip the potatoes and replace them with lower-carb veggies like cauliflower.
Conclusion
Slow cooker corned beef and cabbage is a foolproof, comforting dish perfect for any occasion. With minimal effort, you get a flavorful and hearty meal that everyone will love. Whether you make it for St. Patrick’s Day or a weeknight dinner, this classic recipe is sure to become a favorite in your home.
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Slow Cooker Corned Beef and Cabbage
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Slow-cooked corned beef with cabbage, carrots & potatoes—tender, flavorful, and comforting! Perfect for St. Patrick’s Day or any cozy meal!
Ingredients
- 3 to 4 pounds corned beef brisket (with spice packet)
- 4 cups beef broth (or water)
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon black peppercorns
- 4 large carrots, cut into chunks
- 1 ½ pounds baby potatoes (red or gold), halved
- 1 small head green cabbage, cut into wedges
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Place corned beef in a slow cooker, fat side up, and sprinkle the spice packet over it.
- Add onion, garlic, vinegar, Worcestershire sauce, brown sugar, and peppercorns around the meat. Pour in broth to mostly cover it.
- Cover and cook on low for 8-10 hours or high for 5-6 hours until tender.
- Add carrots and potatoes 2 hours before cooking is complete to avoid over-softening.
- Add cabbage wedges 45 minutes to 1 hour before done, cooking until just tender.
- Remove corned beef, let it rest for 10 minutes, then slice against the grain.
- Serve with vegetables and garnish with parsley.
Notes
- For extra flavor, sear the corned beef before slow cooking.
- Leftovers make great sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish
