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Slow cooker corned beef and cabbage dish served with vegetables

Slow Cooker Corned Beef and Cabbage

A comforting and hearty slow-cooked meal featuring tender corned beef and fresh vegetables, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Irish
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds 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

Method
 

Preparation
  1. Arrange the onion and garlic on the bottom of a 6-quart slow cooker.
  2. Place the corned beef over the onions, fat side up.
  3. Sprinkle the seasoning packet over the beef. Add the Dijon mustard and black pepper.
  4. Arrange the baby potatoes and carrots around the brisket.
  5. Pour in the beef broth and enough water to bring the liquid partway up the meat.
Cooking
  1. Cover and cook on LOW for 8 to 9 hours or HIGH for 4.5 to 5.5 hours.
  2. Add the cabbage during the final 1.5 to 2 hours on LOW or the final 45 to 60 minutes on HIGH.
  3. Cook until the brisket and vegetables are tender.
Serving
  1. Rest the corned beef for 10 minutes, then slice thinly against the grain.
  2. Serve with cabbage, potatoes, carrots, and some cooking broth.

Notes

Store any leftover corned beef and cabbage in an airtight container in the refrigerator for about 3 to 4 days. Reheat in the microwave or on the stove with a little broth to keep it moist. Make sure to slice the corned beef against the grain for the best texture. Feel free to add other vegetables like parsnips or turnips for variety.