Hearty Slow Cooker Corned Beef & Cabbage Dinner (Print Version)
Hearty Slow Cooker Corned Beef and Cabbage recipe! Learn my secrets for tender beef, perfectly cooked veggies, and a comforting meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 7 Hours minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-Free (check broth)
# Ingredients:
→ Main Event
01 -
3-4 lb corned beef brisket with spice packet
02 -
1 small head of cabbage, cut into 6-8 wedges
03 -
1 lb carrots, peeled and cut into large chunks
04 -
1.5 lbs potatoes (Russet or Yukon Gold), quartered
→ Flavor Boosters
05 -
1 large yellow onion, roughly chopped
06 -
4-5 cloves garlic, minced
07 -
1 pickling spice packet (usually included with beef)
08 -
2 bay leaves
→ Liquid Gold
09 -
4 cups beef broth (low-sodium preferred)
10 -
1/4 cup apple cider vinegar
→ Finishing Touches (for serving)
11 -
Fresh parsley, chopped, for garnish
12 -
Dijon mustard
# Instructions:
01 -
First things first, take your corned beef brisket and rinse it off under cold water. Pat it dry with paper towels. This helps get rid of some excess salt, which, honestly, is usually a good idea. Then, rub that glorious pickling spice packet all over the beef. Don't be shy! I always make sure to get it into all the nooks and crannies. This is where the magic begins, flavor-wise, for your Slow Cooker Corned Beef and Cabbage.
02 -
Next, grab your slow cooker. Place the seasoned corned beef brisket in the bottom. I usually put it fat-side up so the fat renders down into the meat, keeping it super tender. Scatter the chopped onion and minced garlic around the beef. Then, tuck in the bay leaves. This layering helps infuse every bit of the dish with flavor, a crucial step for a memorable Slow Cooker Corned Beef and Cabbage.
03 -
Pour in the beef broth and apple cider vinegar. Make sure the liquid comes up around the sides of the beef, but doesn't necessarily need to completely submerge it. The steam in the slow cooker will do most of the work, really. I love how the kitchen starts to smell amazing even at this early stage, a promise of the deliciousness to come.
04 -
Cover your slow cooker and set it to LOW for 7-8 hours or HIGH for 4-5 hours. You want that beef to be fork-tender, like it's practically falling apart. I usually plan for the longer cooking time on low; it just seems to make the beef extra succulent. This is the beauty of a Slow Cooker Corned Beef and Cabbage recipe, minimal fuss for maximum flavor.
05 -
About 2-3 hours before the beef is done (if on LOW) or about 1.5 hours before (if on HIGH), add your potatoes and carrots to the slow cooker. Give them a gentle stir into the liquid around the beef. I've definitely made the mistake of adding them too early and ending up with mushy veggies, so timing is key here! You want them tender, but still holding their shape.
06 -
Finally, about 30-45 minutes before serving, nestle the cabbage wedges into the slow cooker around the other ingredients. The cabbage cooks pretty quickly, so you don't want to overdo it. It should be tender-crisp, not limp! Once it’s all done, the kitchen smells incredible, and your Slow Cooker Corned Beef and Cabbage is ready to bring smiles.
# Notes:
01 -
Don't rinse the corned beef too much, you want some of that salty goodness.
02 -
Leftovers are amazing! Store in an airtight container for up to 3-4 days.
03 -
No cider vinegar? White vinegar works, but the cider adds a nice tang.
04 -
Serve with a dollop of good quality Dijon mustard, trust me on this one.
# Equipment Needed:
01 -
6-quart (or larger) slow cooker
02 -
cutting board
03 -
sharp knife
04 -
measuring cups
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g