Go Back
Slow Cooker Corned Beef and Cabbage with carrots and potatoes

Slow Cooker Corned Beef and Cabbage

This effortless slow cooker recipe transforms a humble corned beef brisket into an impossibly tender, flavorful meal. With minimal morning prep, the low, moist heat guarantees fall-apart meat and perfectly cooked vegetables, all infused with a savory, spiced broth. It's the ultimate set-and-forget comfort food that makes your house smell amazing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Irish-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound baby potatoes yellow or red
  • 4 large carrots, peeled and cut into 3-inch chunks
  • 1 yellow onion, cut into large wedges
  • 3 cloves garlic, smashed
  • 1 head green cabbage, cut into 6-8 wedges with core intact
  • Fresh parsley, chopped for garnish
  • Water or broth as needed to adjust liquid level

Equipment

  • Slow Cooker (6-quart or larger)
  • Cutting board
  • Chef's knife
  • Vegetable peeler
  • Measuring cups
  • Slotted spoon
  • Tongs

Method
 

  1. Place the onion wedges and smashed garlic cloves in the bottom of the slow cooker insert to create a flavorful bed.
  2. Rinse the corned beef brisket under cool water and pat dry. Place it fat-side up on top of the onions.
  3. Scatter the potatoes and carrots around the sides of the brisket.
  4. Sprinkle the contents of the spice packet evenly over the meat and vegetables.
  5. Carefully pour the bottle of beer or broth around the sides, avoiding washing the spices off the brisket.
  6. Cover and cook on LOW for 8 to 9 hours.
  7. In the last 1 to 2 hours of cooking, carefully tuck the cabbage wedges into the liquid around the beef.
  8. Once everything is tender, transfer the corned beef to a cutting board and let it rest for 10-15 minutes.
  9. Slice the beef against the grain. Use a slotted spoon to arrange the vegetables on a platter.
  10. Place the sliced beef on top of the vegetables, garnish with fresh parsley, and ladle over a bit of the cooking liquid before serving.

Notes

Rinsing the brisket helps control saltiness. Cooking fat-side up allows the meat to self-baste. For variations, add a tablespoon of whole grain mustard, a bay leaf, or a tablespoon of brown sugar to the cooking liquid. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The cooking liquid makes a fantastic base for soup.