Description
Discover the deliciousness of our Cozy Slow Cooker Corned Beef and Cabbage. This easy to make recipe offers the best flavor with step-by-step instructions.
Ingredients
- 3–4 lb corned beef brisket (flat or point cut), with spice packet
- 1 large head green cabbage, cut into 6–8 wedges
- 1.5 lbs small red or Yukon Gold potatoes, scrubbed and quartered
- 1 lb carrots, peeled and cut into 1-inch chunks
- 1 large yellow onion, quartered
- 4 cups low-sodium beef broth or water
- Optional: 2-3 bay leaves
- Optional: Prepared mustard and horseradish for serving
Instructions
- 1. Prepare the Corned Beef: Rinse the corned beef brisket thoroughly under cold water to remove excess salt. Pat dry with paper towels. Trim any excessively thick fat layers, leaving about 1/4 inch.
- 2. Layer Vegetables: Place the quartered onion, carrot chunks, and potato quarters at the bottom of a large slow cooker.
- 3. Add Beef and Spices: Place the rinsed corned beef brisket on top of the vegetables. Sprinkle the contents of the pickling spice packet (and optional bay leaves) over the beef and vegetables. Pour the beef broth (or water) into the slow cooker, ensuring the liquid comes up about halfway to two-thirds of the way up the brisket.
- 4. Slow Cook: Cover the slow cooker and cook on LOW for 7-9 hours or on HIGH for 4-5 hours, until the corned beef is fork-tender.
- 5. Add Cabbage: About 1 to 1.5 hours before the end of the cooking time, add the cabbage wedges to the slow cooker, nestling them among the beef and other vegetables. Replace the lid and continue cooking until the cabbage is tender-crisp.
- 6. Rest and Serve: Carefully remove the corned beef to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes before slicing against the grain. Scoop out the vegetables. Serve the sliced corned beef with the vegetables, and a side of mustard and horseradish, if desired.
- Prep Time: 15 mins
- Cook Time: 7-9 hours (low) or 4-5 hours (high)