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Easy Slow Cooker Corned Beef and Cabbage

A white plate featuring sliced slow cooker corned beef and cabbage, carrots, and potatoes.
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Make tender, flavorful corned beef and a complete dinner right in your slow cooker with minimal effort. This recipe is perfect for a comforting Irish dinner or St. Patrick’s Day meal.

Ingredients

Scale
  • 1 (3 to 4 pound) corned beef brisket with spice packet
  • 1 cup beef broth
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1 large onion, quartered
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 1 pound small red potatoes, halved or quartered if large
  • 1 medium head green cabbage, cut into 6 wedges

Instructions

  1. Place the corned beef, fat side up, in the bottom of your slow cooker.
  2. In a small bowl, mix the beef broth, water, apple cider vinegar, and the contents of the spice packet that came with the meat. Pour this liquid mixture over the corned beef.
  3. Add the quartered onion, carrots, and potatoes around the sides of the roast.
  4. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat is very tender.
  5. About 1 hour before serving, nestle the cabbage wedges on top of the meat and vegetables. If the liquid level is low, add 1/4 cup of water.
  6. Cover and continue cooking until the cabbage is tender-crisp, about 45 minutes to 1 hour.
  7. Remove the corned beef to a cutting board. Cover loosely with foil and let it rest for 15 minutes before slicing against the grain.
  8. Serve the sliced beef with the cooked vegetables and cabbage. You can spoon some of the cooking liquid over the servings for extra flavor.

Notes

  • For the most tender corned beef, cook it low and slow for the full 8 to 10 hours on the LOW setting.
  • If you prefer a stronger flavor, add 1 teaspoon of whole peppercorns and 1 teaspoon of mustard seeds directly to the cooking liquid.
  • Do not add the cabbage at the beginning; it will turn mushy. Adding it during the last hour keeps it tender but still holds its shape.

Nutrition

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