Slow Cooker Corned Beef and Cabbage
Slow cooker corned beef and cabbage cooked until tender and flavorful. A classic, comforting meal made easy with rich, savory goodness.
Ingredients
- 3 to 4 pounds corned beef brisket, flat cut preferred, with spice packet
- 1 large onion, peeled and quartered
- 4 cloves garlic, smashed
- 1 1/2 pounds small gold or red potatoes, halved if large
- 4 large carrots, peeled and cut into 2-inch pieces
- 1 small green cabbage, cored and cut into 6 wedges
- 2 to 3 cups low-sodium beef broth (or water), enough to cover the bottom by about 1 inch
- 2 tablespoons brown sugar (optional, for balance)
- 1 tablespoon apple cider vinegar (optional, brightens the finish)
- 1 bay leaf (optional)
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- Grainy mustard or horseradish, for serving
Instructions
- Layer the aromatics: Place the onion and garlic in the bottom of the slow cooker to create a flavor base and keep the meat elevated slightly.
- Add the brisket: Rinse the corned beef under cold water to remove excess brine, then pat dry. Place it fat-side up on top of the onions. Sprinkle the contents of the spice packet over the meat.
- Add liquid and seasoning: Pour in the beef broth until it reaches about 1 inch up the sides. Add the brown sugar, vinegar, bay leaf, and a few grinds of black pepper.
- Start the cook: Cover and cook on Low for 8 to 10 hours, or on High for 4 to 5 hours. Low is best for tenderness.
- Add root vegetables: About 3 hours before the end (on Low) or 1.5 hours before the end (on High), tuck the potatoes and carrots around the meat. Spoon some liquid over the top.
- Add cabbage: About 1 to 1.5 hours before serving (on Low) or 45 minutes before (on High), add the cabbage wedges on top. Re-cover and continue cooking until tender.
- Rest and slice: Transfer the brisket to a cutting board and let it rest for 10 minutes. Slice against the grain for maximum tenderness.
- Serve: Arrange slices of corned beef with the potatoes, carrots, and cabbage. Ladle some cooking liquid over everything. Garnish with parsley and serve with mustard or horseradish.
