Description
This classic Slow Cooker Corned Beef and Cabbage recipe delivers tender, flavorful corned beef paired perfectly with hearty potatoes, carrots, and cabbage. Cooked low and slow, this comforting dish is easy to prepare and great for family meals, especially around St. Patrick’s Day.
Ingredients
Scale
Corned Beef
- 2-4 lbs. Corned beef brisket (flat or point cut) with seasoning packet included
- 1 white onion, sliced (optional but recommended)
- 2 cloves garlic, peeled
- 1 1/2 cup water (or other liquid as preferred)
Vegetables
- 2 lbs. red or gold potatoes (peeled if desired, halved if large)
- 3 carrots, sliced thick
- 1/2 head cabbage, cut into thin wedges
To Serve
- Parsley for garnish
- Melted butter for potatoes (optional)
- Horseradish or stone-ground mustard
Instructions
- Prepare the Slow Cooker: Add the sliced onion to the bottom of the slow cooker to create a flavorful base layer.
- Add Corned Beef: Rinse the corned beef brisket to remove excess salt and pat dry. Place it on top of the onions in the slow cooker and sprinkle over the seasoning packet included with the beef.
- Add Vegetables: Place the baby potatoes evenly on top of the corned beef. If using larger potatoes, halve them to ensure they cook thoroughly. Add the sliced carrots and whole garlic cloves over the potatoes.
- Add Liquid and Cabbage: Pour 1 1/2 cups of water into the slow cooker. For ultra-tender cabbage, add the cabbage wedges now. Alternatively, add cabbage during the last 2 hours of cooking to retain a bit more texture.
- Cook: Cover the slow cooker with its lid and cook on HIGH for 5 hours or LOW for 8 hours total. If adding cabbage later, stir and rearrange ingredients to fit it in during the last 2 hours of cooking.
- Rest and Slice: Carefully remove the corned beef onto a cutting board and let it rest for 10 minutes. Slice the meat against the grain into strips for the best texture.
- Serve: Plate the sliced corned beef with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Garnish with parsley and serve with horseradish or stone-ground mustard on the side.
Notes
- This slow cooker method ensures the corned beef is tender and full of flavor with minimal effort.
- Adding cabbage later in cooking preserves some texture, while adding earlier results in very tender, soft cabbage.
- You can substitute water with beer or broth for richer flavor.
- Adjust potatoes and vegetables quantities based on your preference and number of servings.
- Resting the meat before slicing helps retain juices and improves texture.
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 4 g
- Sodium: 1416 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 61 mg
