Slow Cooker Corned Beef and Cabbage: Tender & Flavorful (Print Version)

Slow Cooker Corned Beef and Cabbage made easy! Get fork-tender beef and sweet cabbage with minimal fuss. My personal recipe for St. Paddy's comfort.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Event

01 - Corned Beef Brisket (flat cut, about 3-4 lbs)
02 - Beef Broth (4 cups)

→ Flavor Builders

03 - Pickling Spice Packet (usually comes with the beef)
04 - Garlic (4-6 cloves, smashed)
05 - Bay Leaves (2-3)

→ Veggie Crew

06 - Small Head of Cabbage (cut into 4-6 wedges)
07 - Carrots (4-5 medium, peeled and cut into 2-inch chunks)
08 - Red or Yukon Gold Potatoes (1.5 lbs, quartered)

→ Finishing Touches

09 - Fresh Parsley (for garnish, chopped)

# Instructions:

01 - First things first, I always give my corned beef a good rinse under cold water. It helps get rid of any excess salt from the brining process. Then, pat it super dry with paper towels. Honestly, this step makes a difference if you're going to sear it, which I usually do for extra flavor. Don't worry if it's not perfect; we're just building a flavor base here, not winning awards for presentation. This is where the magic for your Slow Cooker Corned Beef and Cabbage truly begins!
02 - Okay, so this isn't strictly necessary for Slow Cooker Corned Beef and Cabbage, but trust me, it's worth it. Heat a little oil in a large skillet over medium-high heat. Sear the corned beef on all sides until it's nicely browned, about 2-3 minutes per side. You'll get these beautiful crispy bits, and the smell is just incredible! It seals in some of those juices and adds a layer of flavor you just don't get otherwise. I've skipped it when I'm in a rush, and it's still good, but I always regret not taking the extra ten minutes.
03 - Transfer that gorgeous, seared corned beef to your slow cooker. Sprinkle the pickling spice packet all over the top – seriously, don't miss a spot! Toss in your smashed garlic cloves and the bay leaves. Pour the beef broth around the beef. This is where I sometimes get a little messy, splashing broth everywhere, but it's all part of the process, right? Make sure the beef is mostly submerged.
04 - Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. I always go for low and slow; it just results in the most tender, fall-apart Slow Cooker Corned Beef and Cabbage. You want that beef to be so tender it practically melts when you look at it. Resist the urge to peek too much, though I know it's hard when your kitchen starts smelling so good!
05 - About 2-3 hours before the cooking time is up (if cooking on low), or about 1 hour before (if on high), add your cabbage wedges, carrots, and quartered potatoes to the slow cooker. I usually try to nestle them around the beef so they can soak up all those amazing flavors. Sometimes they don't all fit perfectly, and I just kinda wedge them in there. You want them tender but not completely mushy, so timing is important.
06 - Once the beef is fork-tender and the veggies are cooked, carefully remove the corned beef from the slow cooker and let it rest on a cutting board for about 10-15 minutes. This is crucial for juicy beef! Then, slice it against the grain. Dish out the tender beef, cabbage, carrots, and potatoes, with a generous ladle of that flavorful cooking liquid over everything. A sprinkle of fresh parsley is my final touch for this Slow Cooker Corned Beef and Cabbage. It just looks so inviting!

# Notes:

01 - Always slice corned beef against the grain for maximum tenderness; I learned that the hard way with some chewy slices!
02 - Leftover Slow Cooker Corned Beef and Cabbage stores well in the fridge for 3-4 days in an airtight container.
03 - If you don't have beef broth, a good quality vegetable broth works, or even water with extra seasoning.
04 - Serving with a dollop of grainy mustard really brightens up the rich flavors of the dish.

# Equipment Needed:

01 - Slow cooker
02 - large skillet (optional
03 - for searing)
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 40-50g

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