Slow Cooker Corned Beef and Cabbage

why make this recipe

This slow cooker corned beef and cabbage is easy and hands-off. You can set it in the morning and come back to a warm, tender meal. It feeds a family and tastes like comfort food. If you want another easy beef dinner, see this creamy beef and bowtie pasta recipe for a different take.

introduction

This recipe uses a corned beef brisket, vegetables, and broth. The slow cooker keeps the meat moist and soft. The cabbage cooks last so it stays tender but not mushy. You need little active time and the flavors build slowly.

how to make Slow Cooker Corned Beef and Cabbage

1. Place the corned beef brisket in the slow cooker.
2. Add the onion, garlic, mustard seeds, and peppercorns on top of the beef.
3. Pour the beef broth over the meat.
4. Layer the potatoes and carrots around the brisket.
5. Cook on low for 8-10 hours or until the meat is tender.
6. About 1 hour before serving, add the cabbage to the slow cooker.
7. Once everything is cooked, slice the corned beef and serve with the vegetables.

Ingredients :

• 4 pounds corned beef brisket
• 1 head of cabbage, cut into wedges
• 4 large carrots, peeled and cut into chunks
• 4 large potatoes, cut into quarters
• 4 cups beef broth
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns
• 2 cloves garlic, minced
• 1 onion, quartered
• Salt to taste

Directions :

1. Place the corned beef brisket in the slow cooker.
2. Add the onion, garlic, mustard seeds, and peppercorns on top of the beef.
3. Pour the beef broth over the meat.
4. Layer the potatoes and carrots around the brisket.
5. Cook on low for 8-10 hours or until the meat is tender.
6. About 1 hour before serving, add the cabbage to the slow cooker.
7. Once everything is cooked, slice the corned beef and serve with the vegetables.

how to serve Slow Cooker Corned Beef and Cabbage

Slice the corned beef against the grain. Serve slices with potatoes, carrots, and cabbage. Spoon some cooking juices over the meat for more flavor. Offer mustard or horseradish on the side.

how to store Slow Cooker Corned Beef and Cabbage

Cool the meat and vegetables to room temperature. Put them in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

tips to make Slow Cooker Corned Beef and Cabbage

• Rinse the brisket if it is very salty, then pat dry.
• Use low heat for best tenderness.
• Add cabbage late so it keeps some texture.
• Save a cup of cooking liquid to keep slices moist when reheating.
• Slice the beef thin for easier eating.

variation (if any)

• Add a few bay leaves or a carrot of pickling spice for extra flavor.
• Swap potatoes for sweet potatoes for a different taste.
• Make smaller portions by halving the ingredients and using a smaller slow cooker.

FAQs

Q: How do I know the corned beef is done?
A: The meat is done when it is fork-tender and easily pulls apart, usually after 8-10 hours on low.

Q: Can I cook this on high instead?
A: Yes, you can cook on high for about 4-6 hours, but low gives better texture.

Q: Do I need to add salt?
A: Taste the broth near the end. Corned beef can be salty already, so add salt only if needed.

Q: Can I use a different cut of beef?
A: Brisket is best for corned beef. Other cuts may not give the same texture.

Q: Can I cook vegetables separately?
A: Yes, you can steam or roast the vegetables and serve them with the sliced beef if you prefer.

Slow Cooker Corned Beef and Cabbage

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Total Time: 495 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Irish
• Diet: Gluten-Free

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Description

An easy and comforting slow cooker meal featuring tender corned beef brisket, potatoes, carrots, and cabbage.

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Ingredients

Scale 1x2x3x

• 4 pounds corned beef brisket
• 1 head of cabbage, cut into wedges
• 4 large carrots, peeled and cut into chunks
• 4 large potatoes, cut into quarters
• 4 cups beef broth
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns
• 2 cloves garlic, minced
• 1 onion, quartered
• Salt to taste

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Instructions

1. Place the corned beef brisket in the slow cooker.
2. Add the onion, garlic, mustard seeds, and peppercorns on top of the beef.
3. Pour the beef broth over the meat.
4. Layer the potatoes and carrots around the brisket.
5. Cook on low for 8-10 hours or until the meat is tender.
6. About 1 hour before serving, add the cabbage to the slow cooker.
7. Once everything is cooked, slice the corned beef and serve with the vegetables.

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Notes

Rinse the brisket if it’s very salty. Save a cup of the cooking liquid to keep slices moist when reheating.

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Nutrition

• Serving Size: 1 serving
• Calories: 475
• Sugar: 4g
• Sodium: 950mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 40g
• Cholesterol: 90mg