Simple Slow Cooker Corned Beef with Cabbage (Print Version)

Whip up easy Slow Cooker Corned Beef and Cabbage with minimal fuss. My personal recipe makes for tender meat and flavorful veggies every time.

# 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: Meat-Eater Friendly

# Ingredients:

→ Main Event

01 - 3-4 lb corned beef brisket with spice packet

→ The Veggie Crew

02 - 1.5 lbs baby Yukon Gold potatoes, scrubbed and halved
03 - 1 lb carrots, peeled and chopped into 2-inch pieces
04 - 1 large onion, quartered
05 - 1 small head green cabbage, cut into 6-8 wedges

→ Flavor Foundation

06 - 4-5 cloves garlic, minced
07 - 12 oz bottle Guinness stout
08 - 4 cups beef broth (low sodium preferred)
09 - 2 bay leaves
10 - 1 tsp whole peppercorns (if not in spice packet)

→ Finishing Touches

11 - Grainy mustard (for serving)
12 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, take your corned beef out of its packaging and give it a good rinse under cold water. Seriously, don't skip this; it helps wash off some of the excess salt. Pat it dry with paper towels. While you're at it, peel and chop those potatoes, carrots, and onion into nice, big chunks. I find if they're too small, they turn into mush, and nobody wants mushy veggies, right? I usually get a little messy here, with potato peels everywhere, but it's all part of the process!
02 - Now, grab your trusty slow cooker. Place the rinsed corned beef brisket, fat side up, right in the bottom. This is where I sometimes forget to tuck the fat side up, but it really does help keep the meat moist as it cooks down. Sprinkle that spice packet (or your own peppercorns and bay leaves) over the top of the brisket. Then, arrange your potatoes, carrots, and quartered onion all around the meat. It should look like a little veggie mountain around the brisket, honestly.
03 - Pour in the beef broth and that glorious Guinness stout. Oh, the smell of the stout hitting the raw beef and veggies is just fantastic! It fills the kitchen with this promise of something truly hearty. Make sure the liquid mostly covers the meat and veggies. If it doesn't quite, add a splash more broth. This is where the magic happens, as everything will slowly braise and get all tender and flavorful.
04 - Pop the lid on your slow cooker. Set it to low for 7-8 hours or high for 4-5 hours. I usually go for the low and slow method because it gives the corned beef brisket more time to break down and become incredibly tender. Around hour 6 on low, your house will start smelling absolutely divine. It's a smell that just screams comfort, I swear. Resist the urge to peek too often; every time you lift the lid, it extends the cooking time!
05 - About an hour before you're ready to serve, carefully remove the lid. Now, gently nestle those cabbage wedges into the liquid around the beef and other vegetables. This is a crucial step! If you add the cabbage too early, it'll turn into mush. We want it tender but still with some texture. Put the lid back on and let it cook for that final hour. The cabbage will steam beautifully and soak up all those amazing flavors. Sometimes I have to really push the cabbage down to get it in there, it’s a tight squeeze!
06 - Once everything is fork-tender – the beef should practically fall apart – carefully remove the brisket from the slow cooker and place it on a cutting board. Tent it loosely with foil and let it rest for about 10-15 minutes. This rest period is so important for juicy meat! Then, slice the corned beef against the grain (this is key for tenderness!) and serve it up with the cooked potatoes, carrots, onion, and those perfectly tender cabbage wedges. It looks so vibrant and smells even better, trust me!

# Notes:

01 - Don't skip rinsing the corned beef, seriously. I learned that the hard way once – way too salty!
02 - Leftovers are gold! Store everything in an airtight container for up to 3 days. The flavors actually deepen.
03 - No Guinness? Beef broth works just fine, though I swear the stout adds a little something extra.
04 - A sprinkle of fresh parsley at the end brightens everything up, both visually and taste-wise.

# Equipment Needed:

01 - 6-quart or larger slow cooker
02 - cutting board
03 - sharp knife

# Nutrition (Per Serving):

Calories: 550-700
Total Fat: 30-45g
Total Carbohydrate: 40-55g
Protein: 45-55g

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