Slow Cooker Corned Beef and Cabbage
This Slow Cooker Corned Beef and Cabbage is the ultimate comfort food! Slow-cooked to perfection, this dish features tender, flavorful meat, buttery cabbage, and hearty vegetables, all simmered together in a rich, savory broth. Perfect for St. Patrick’s Day or a cozy family dinner!
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Measuring Cup
Ingredients
Main Ingredients
- 3-4 lbs corned beef brisket with seasoning packet
- 1 large yellow onion sliced
- 4 medium carrots peeled and cut into large chunks
- 1.5 lbs baby potatoes red or gold, halved if large
- 3 cloves garlic minced
- 4 cups beef broth
- 2 bay leaves
- 1 small cabbage cut into wedges
Instructions
- Place the onion, carrots, potatoes, and garlic in the bottom of the slow cooker to create a flavorful base.
- Rinse the corned beef under cold water to remove excess brine, then place it on top of the vegetables. Sprinkle the seasoning packet over the meat.
- Pour the beef broth over everything, ensuring the liquid covers the vegetables but not necessarily the beef. Add the bay leaves.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until the beef is fork-tender.
- During the last 1 to 1.5 hours of cooking, add the cabbage wedges on top of the beef and cover again to cook until tender.
- Once done, remove the corned beef and let it rest for 10 minutes before slicing against the grain. Serve with cooked vegetables and a spoonful of broth over the top.
Notes
For extra flavor, you can add a splash of beer to the broth. Always slice the corned beef against the grain for the most tender bites.