Why You’ll Love This Recipe
There’s nothing better than a slow-cooked meal that’s both hearty and effortless. Corned beef and cabbage is a classic dish with deep Irish roots, making it a favorite for St. Patrick’s Day celebrations or a comforting meal any time of year. Cooking it in the slow cooker guarantees fork-tender beef with infused flavors that melt in your mouth.
Ingredients
For the Corned Beef:
- 3-4 lbs corned beef brisket (with spice packet)
- 4 cups beef broth or water
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dried thyme
For the Vegetables:
- 4 large carrots, peeled and cut into chunks
- 6 baby potatoes, halved
- 1 small head of cabbage, cut into wedges
Optional Add-Ins:
- 1 tablespoon Worcestershire sauce for extra depth
- ½ teaspoon red pepper flakes for a little heat
Instructions
Step 1: Prepare the Slow Cooker
Place the onion, garlic, bay leaves, peppercorns, and mustard seeds at the bottom of the slow cooker.
Step 2: Add the Corned Beef
Rinse the corned beef under cold water to remove excess brine, then place it fat-side up in the slow cooker. Sprinkle the spice packet over the top.
Step 3: Pour in the Liquid
Add beef broth or water until the brisket is nearly submerged. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.
Step 4: Add the Vegetables
With 2 hours left, add the carrots and potatoes. With 45 minutes left, add the cabbage wedges so they don’t overcook.
Step 5: Slice and Serve
Once done, remove the beef and let it rest for 10 minutes before slicing against the grain. Serve with vegetables and a ladle of the flavorful broth.
Tips & Substitutions
- Don’t Skip Rinsing: Washing off excess brine prevents the dish from becoming overly salty.
- Low and Slow is Best: Cooking on LOW for 8-10 hours results in the most tender corned beef.
- Beer for Extra Flavor: Swap 1 cup of broth for a dark stout beer like Guinness for a richer taste.
- Add More Veggies: Try adding parsnips, turnips, or celery for extra texture.
- Leftovers Make Great Sandwiches! Use leftovers for Reuben sandwiches or corned beef hash.
Nutrition Facts (Per Serving)
- Calories: 480 kcal
- Protein: 40g
- Carbs: 18g
- Fat: 28g
- Fiber: 5g
How to Store and Reheat Corned Beef and Cabbage
Refrigerate:
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze:
Corned beef freezes well! Wrap tightly and store for up to 3 months. Reheat gently to prevent drying out.
Reheat:
Warm in a covered skillet with broth over medium heat or microwave with a splash of broth to keep it moist.
Frequently Asked Questions
Can I use a different cut of beef?
Corned beef is usually made from brisket, but you can try a chuck roast for a different texture.
Do I have to use the spice packet?
Not necessarily! You can make your own blend with peppercorns, mustard seeds, and bay leaves.
Can I cook it faster?
Yes! You can use HIGH heat for 4-5 hours, but LOW and slow yields better texture.
What should I serve with corned beef and cabbage?
Traditional sides include Irish soda bread, horseradish sauce, or mustard.
Why is my corned beef tough?
It likely needs more cooking time! Let it cook low and slow until fork-tender.
Final Thoughts
This Slow Cooker Corned Beef and Cabbage is a no-fail recipe that guarantees a flavorful and tender meal. Whether for St. Patrick’s Day or a cozy weeknight dinner, this dish is sure to satisfy! Try it today, and let us know how it turned out in the comments below.
