Slow Cooker Corned Beef and Cabbage is a comforting and hearty meal perfect for family gatherings or a cozy dinner. This dish is not only easy to make, but it also fills your home with delicious aromas. Using a slow cooker makes it simple to prepare, allowing the flavors to meld beautifully as they cook together.
Why Make This Recipe
This recipe is ideal for those who want a delicious, home-cooked meal without spending hours in the kitchen. The slow cooker takes care of the hard work, letting you enjoy tender corned beef and fresh vegetables that fall apart with just a fork. Plus, it’s a classic dish that brings a taste of tradition, especially around St. Patrick’s Day.
How to Make Slow Cooker Corned Beef and Cabbage
Ingredients
- 3 to 4 pound corned beef brisket with seasoning packet
- 1.5 pounds baby potatoes
- 4 large carrots, cut into thick pieces
- 1 small head green cabbage, cut into wedges
- 1 large yellow onion, cut into wedges
- 4 cloves garlic
- 2 cups beef broth
- 1 to 2 cups water, as needed
- 1 tablespoon Dijon mustard
- 0.5 teaspoon black pepper
Directions
- Arrange the onion and garlic on the bottom of a 6-quart slow cooker.
- Place the corned beef over the onions, fat side up.
- Sprinkle the seasoning packet over the beef. Add the Dijon mustard and black pepper.
- Arrange the baby potatoes and carrots around the brisket.
- Pour in the beef broth and enough water to bring the liquid partway up the meat.
- Cover and cook on LOW for 8 to 9 hours or HIGH for 4.5 to 5.5 hours.
- Add the cabbage during the final 1.5 to 2 hours on LOW or the final 45 to 60 minutes on HIGH.
- Cook until the brisket and vegetables are tender.
- Rest the corned beef for 10 minutes, then slice thinly against the grain.
- Serve with cabbage, potatoes, carrots, and some cooking broth.
How to Serve Slow Cooker Corned Beef and Cabbage
Serve your corned beef and cabbage with the tender vegetables on the side. A drizzle of cooking broth adds extra flavor to the dish. You can also pair it with some crusty bread for a complete meal.
How to Store Slow Cooker Corned Beef and Cabbage
Store any leftover corned beef and cabbage in an airtight container in the refrigerator. It will last for about 3 to 4 days. To reheat, simply warm it in the microwave or on the stove with a little broth to keep it moist.
Tips to Make Slow Cooker Corned Beef and Cabbage
- Make sure to slice the corned beef against the grain for the best texture.
- For extra flavor, let the leftover broth cool and skim off any excess fat before using.
- Feel free to add other vegetables like parsnips or turnips to the pot for variety.
Variation
You can use a different cut of beef, like brisket, or substitute cabbage with kale if you want a different texture and taste. Adding spices like thyme or bay leaves can also enhance the flavor.
FAQs
Can I use a different type of meat?
Yes, you can use brisket or even pork if you prefer, but cooking times may vary.Can I cook this recipe on high heat?
Yes, you can cook on HIGH for 4.5 to 5.5 hours if you’re short on time.Is this recipe good for leftovers?
Absolutely! Leftover corned beef and cabbage can be stored in the fridge and is great for sandwiches or as a second meal.
Slow Cooker Corned Beef and Cabbage
Ingredients
Method
- Arrange the onion and garlic on the bottom of a 6-quart slow cooker.
- Place the corned beef over the onions, fat side up.
- Sprinkle the seasoning packet over the beef. Add the Dijon mustard and black pepper.
- Arrange the baby potatoes and carrots around the brisket.
- Pour in the beef broth and enough water to bring the liquid partway up the meat.
- Cover and cook on LOW for 8 to 9 hours or HIGH for 4.5 to 5.5 hours.
- Add the cabbage during the final 1.5 to 2 hours on LOW or the final 45 to 60 minutes on HIGH.
- Cook until the brisket and vegetables are tender.
- Rest the corned beef for 10 minutes, then slice thinly against the grain.
- Serve with cabbage, potatoes, carrots, and some cooking broth.
