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Corned Beef and Cabbage Slow Cooker Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 11 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 10 minutes
  • Total Time: 8 hours 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Irish

Description

This classic Corned Beef and Cabbage Slow Cooker recipe offers a simple, hands-off way to prepare a hearty and flavorful meal perfect for St. Patrick’s Day or any cozy dinner. Tender corned beef braised in a savory broth with aromatic spices, garlic, onions, and bay leaves, paired with tender potatoes, carrots, and cabbage, all cooked slowly to develop rich flavors.

Ingredients

Corned Beef and Broth

  • 3 to 4 pounds corned beef brisket (uncooked, with spice packet)
  • 1 onion, chopped into large chunks
  • 3 cloves garlic, sliced
  • 2 bay leaves
  • 2 ½ to 3 cups water

Vegetables

  • 2 pounds potatoes, peeled and quartered
  • 2 large carrots, chopped
  • 1 small head green cabbage, cut into wedges

Instructions

  1. Prepare the base: Chop the onion into large chunks and place them in the bottom of a 6-quart slow cooker. Lay the corned beef brisket on top of the onions and sprinkle with the included seasoning packet from the brisket.
  2. Add liquids and aromatics: Pour 2 ½ to 3 cups of water into the slow cooker, ensuring it just about covers the corned beef. Add the sliced garlic cloves and bay leaves to the cooking liquid.
  3. Begin slow cooking: Cover the slow cooker with the lid and cook the corned beef on low heat for 8 to 10 hours, allowing the meat to become tender and infused with the spices. After the first 3 hours of cooking, proceed to the next step.
  4. Add root vegetables: After 3 hours, add the peeled and quartered potatoes along with the chopped carrots to the slow cooker. Continue cooking on low.
  5. Add cabbage: Two hours before serving, place the cabbage wedges into the slow cooker to cook until tender but still vibrant and slightly crisp.
  6. Rest and serve: When cooking is complete, carefully remove the corned beef from the slow cooker and let it rest for 15 minutes before slicing thinly. Serve the sliced meat alongside the cooked potatoes, carrots, and cabbage for a perfectly comforting meal.

Notes

  • Peeling the potatoes is optional but recommended for a smoother texture.
  • Adjust water quantity as necessary to ensure the beef is mostly submerged but not overly diluted.
  • Resting the meat before slicing helps retain juices and improves tenderness.
  • Use a sharp knife to slice the corned beef against the grain for optimal tenderness.
  • For added flavor, you can reserve some cooking liquid and serve as a dipping jus.

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