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Tender Slow Cooker Corned Beef and Cabbage

A plate featuring slices of tender corned beef and cabbage, potatoes, and carrots, ready to eat.
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Make classic corned beef and cabbage easily in your slow cooker. This hands-off method results in tender beef and soft vegetables, perfect for a comforting St. Patrick’s Day dinner or any cozy family meal.

Ingredients

Scale
  • 1 (3 to 4 pound) corned beef brisket with spice packet
  • 1 cup water or beef broth
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 1.5 pounds small red potatoes, halved
  • 1 large head green cabbage, cut into 8 wedges

Instructions

  1. Place the corned beef brisket, fat side up, in the bottom of your slow cooker. Sprinkle the contents of the spice packet over the meat.
  2. Pour the water or beef broth and apple cider vinegar around the meat. Add the peppercorns and bay leaf.
  3. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is very tender.
  4. About 1 hour before the cooking time is complete, arrange the carrots and potatoes around the corned beef.
  5. Add the cabbage wedges on top of the potatoes and carrots. Cover and continue cooking until the vegetables are tender, about 45 minutes to 1 hour.
  6. Remove the corned beef to a cutting board. Let it rest for 15 minutes before slicing thinly against the grain.
  7. Serve the sliced beef with the cooked vegetables. You can serve this easy holiday recipe with a side of homemade corned beef and cabbage sauce or prepared horseradish.

Notes

  • For the most tender corned beef, cook on the low setting for the full recommended time.
  • If you prefer an oven baked corned beef and cabbage, cook it covered in a Dutch oven at 325 degrees Fahrenheit for 3 to 4 hours.
  • Save your leftovers to make a Reuben sandwich the next day.

Nutrition

Find it online: https://cookingbycarla.com/corned-beef-and-cabbage-slow-cooker-recipe/