Description

A classic Slow Cooker Corned Beef and Cabbage recipe that yields tender, flavorful corned beef cooked low and slow with hearty vegetables. This comforting dish features corned beef brisket simmered on a bed of onions and garlic, surrounded by potatoes and carrots, with cabbage added near the end to keep it perfectly tender. Served with fresh parsley, coarse grain mustard, and horseradish sauce, it’s an easy one-pot meal that’s perfect for St. Patrick’s Day or any cozy dinner.

Ingredients

Corned Beef and Seasoning

1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet), fat cap removed
2 dried bay leaves
Spice packet included with corned beef brisket

Vegetables

1 large white or yellow onion, thickly sliced
4 garlic cloves, minced
1 ½ pounds small red potatoes (1½- to 2-inches diameter), cut in half if large
8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces
1 small or ½ medium green cabbage, cut into thin wedges

Liquids and Garnishes

1 ½ cups liquid (low-sodium chicken broth, beef broth, water, or stout beer such as Guinness)
Chopped fresh parsley (for garnish)
Coarse grain mustard (for serving)
Horseradish sauce (for serving)

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Instructions

Prepare Corned Beef: Remove the corned beef from its packaging and rinse well under cold running water to remove excess brine. Pat dry thoroughly with paper towels and set aside.
Layer Onions and Garlic: Place the sliced onions and minced garlic evenly in the bottom of a large 6- to 8-quart slow cooker, creating a flavorful bed for the meat.
Arrange Corned Beef and Spices: Position the corned beef brisket fat side up over the onions and garlic. Sprinkle the seasoning packet that came with the brisket over the top, then add the dried bay leaves.
Add Vegetables: Surround the brisket with the halved potatoes and cut carrots, spreading them evenly around the meat.
Pour Cooking Liquid: Pour your choice of low-sodium chicken broth, beef broth, water, or stout beer (such as Guinness) over the vegetables and meat, using about 1 ½ cups.
Slow Cook: Cover the slow cooker and cook on low for 8 to 10 hours for tender and flavorful results.
Add Cabbage: About 2 hours before the end of cooking, carefully remove the lid and arrange the cabbage wedges on top of the brisket and vegetables.
Finish Cooking: Replace the lid and continue slow cooking for the remaining 2 hours until the brisket is fork tender.
Rest and Serve: Transfer the corned beef to a cutting board and let it rest for 5-10 minutes. Use a slotted spoon to move the vegetables onto a serving platter.
Slice and Plate: Slice the corned beef against the grain into even pieces and arrange alongside the vegetables. Spoon some cooking liquid over everything for added moisture and flavor.
Garnish and Enjoy: Optionally, garnish with chopped parsley and serve with coarse grain mustard or horseradish sauce on the side.
Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Leftover corned beef is excellent in Reuben sandwiches or corned beef hash.

Notes

Be sure to rinse the corned beef thoroughly to reduce excess saltiness from the brine.
Using low-sodium broth or water allows you to control the salt level in the finished dish.
Adding the cabbage late in cooking ensures it stays tender-crisp and not mushy.
Fat cap removal is optional but recommended to reduce excess grease.
Leftover corned beef can be repurposed into sandwiches or corned beef hash for delicious meals after the initial dinner.