Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

A hearty, flavorful one-pot meal perfect for St. Patrick’s Day or any family dinner. This slow cooker version makes preparation easy, delivering tender beef and perfectly cooked vegetables.

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Course: Main Course

Cuisine: Irish-American

Keyword: Slow Cooker Corned Beef and Cabbage

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings:

Calories: 799kcal

Ingredients

3 ½ lbs cured corned beef brisket (with spice packet)
1 medium white onion, quartered
2 cloves garlic, whole
3 cups water
1 ½ lbs new red potatoes, washed and cut into 2-inch chunks
1 medium green cabbage (about 1 ¼ lbs), cut into sixths
4 large carrots, peeled and sliced into 2-inch pieces
Whole-grain mustard (for serving)

Instructions

1. Prepare the Corned Beef

Rinse the corned beef under cold water to remove excess brine.
Place it in the slow cooker, fat side up.
Sprinkle the included spice packet over the beef.
Add the quartered onion and whole garlic cloves.
Pour in 3 cups of water.
Cover and cook on low for 8 hours (or high for 4 hours).

2. Add the Vegetables

With 2 hours of cooking time remaining (or 1 hour if on high), remove the corned beef and set it aside on a plate.
Place the potatoes at the bottom of the slow cooker.
Return the corned beef on top of the potatoes.
Nestle the cabbage and carrots around the beef.
Cover and continue cooking for 2 hours on low (or 1 hour on high).

3. Slice and Serve

Once the potatoes are fork-tender and the brisket flakes easily, transfer the corned beef to a cutting board.
Slice against the grain into ¼ to ½-inch thick slices.
Arrange on a serving platter with the cabbage, carrots, and potatoes.
Optionally, return the sliced corned beef to the slow cooker to keep warm.
Serve with a dollop of whole-grain mustard.

Nutrition

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