Description
This Slow Cooker Corned Beef and Cabbage recipe offers a comforting and traditional Irish-American meal that's perfect for St. Patrick's Day or any cozy dinner. Tender, flavorful corned beef simmers slowly with hearty vegetables and aromatic pickling spices in a savory beef broth until perfectly cooked. The addition of cabbage toward the end ensures it stays tender yet retains some texture. This one-pot slow cooker dish makes meal prep effortless and yields a satisfying, classic dish that serves six.
Ingredients
Meat and Broth
- 1 (5 to 6 pound) flat cut corned beef (with pickling spices)
- 2 to 4 cups beef broth
Vegetables
- 4 to 6 small potatoes
- 1 large onion (quartered)
- 1 1/2 cups baby carrots
- 2 ribs of celery (cut into 3-inch pieces)
- 3 cloves garlic
- 1 medium head cabbage (cut into 1 inch wedges)
Spices
- Packet of pickling spices that came with the corned beef
- 2 tablespoons additional pickling spice (optional)
Instructions
- Prepare the vegetables: Place the potatoes, onions, baby carrots, celery pieces, and whole garlic cloves in the bottom of a 6-quart slow cooker, creating a vegetable bed for the meat.
- Add the corned beef: Place the corned beef on top of the vegetables, fat side up. Pour any juices from the packaging into the slow cooker for extra flavor. Add the packet of pickling spices that came with the corned beef. For more intense flavor, stir in an additional 2 tablespoons of pickling spice.
- Add broth and start slow cooking: Pour enough beef broth to just cover the corned beef—about 3 cups on average, depending on your cooker size. Cover then cook on low heat for approximately 9 hours, allowing the meat to become tender and infused with flavors.
- Cook the cabbage: About 1 hour before the end of cooking, add the cabbage wedges around the brisket in the broth. Cover and continue cooking on low for that remaining hour or until the cabbage reaches your desired tenderness.
- Serve: When done, carefully remove the brisket from the slow cooker and trim off any excess fat if preferred. Slice or shred the meat against the grain. Serve alongside the cabbage and slow-cooked vegetables with optional spicy mustard or horseradish sauce for dipping.
Notes
- Cooking times may vary depending on the size and model of your slow cooker. Check tenderness towards the end and adjust time if needed.
- If you want a more peppery bite, do not skip the additional pickling spices.
- Leftovers store well in the refrigerator for up to 3-4 days and also freeze nicely.
- For a leaner cut, carefully trim fat after cooking rather than before to retain moisture.
- You can substitute the baby carrots with regular carrots cut into smaller pieces.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish-American
