Name: Slow Cooker Corned Beef and Cabbage Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Irish
Ingredients: 3 lb corned beef brisket with spice packet; 3 cups low-sodium beef broth; 1 large yellow onion, sliced into quarters; 2 medium carrots, peeled and cut into 1-2 inch chunks; 12 small red potatoes; ½ head green cabbage, cut into wedges

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Introduction

Slow Cooker Corned Beef and Cabbage is a comforting and classic dish perfect for a cozy meal. This easy, hands-off recipe lets the slow cooker do the work, making the beef tender and flavorful while the vegetables soak up all the delicious broth. Ideal for any time you crave traditional Irish flavors without fuss.

A white plate holds a meal with four main parts: on the left, three slices of pink corned beef with a slightly rough texture and sprinkled with green herbs; above them, three round, light brown cooked baby potatoes with a shiny surface; to the right of the potatoes, several bright orange cooked carrot sticks; and on the far right, a large wedge of soft, pale green cabbage with visible layers, also topped with green herbs. A silver fork is placed on the right edge of the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lb corned beef brisket with spice packet
3 cups low-sodium beef broth
1 large yellow onion, sliced in quarters
2 medium carrots, peeled and cut into 1-2 inch chunks
12 small red potatoes
½ head green cabbage, cut into wedges

Instructions

Step 1: Unwrap the corned beef and place it in a slow cooker, fat side up. Sprinkle the spice packet over the top of the corned beef.
Step 2: Pour the beef broth into the slow cooker over and around the corned beef. Cover and cook for 5 hours on low.
Step 3: Add the onions, carrots, and potatoes to the slow cooker. Cover and continue cooking on low for 1 hour.
Step 4: Add the cabbage, cover again, and cook on low for an additional 2 hours.
Step 5: Remove the corned beef to a cutting board and let it rest for about 5 minutes. Trim away the fat, then slice the beef against the grain into thin slices about 1/4 inch thick.
Step 6: Use a slotted spoon to remove the vegetables from the slow cooker and transfer them to a serving platter alongside the sliced corned beef.

Tips & Variations

For extra flavor, brown the corned beef in a hot skillet before adding it to the slow cooker.
Swap red potatoes for Yukon gold or baby white potatoes for a different texture.
Add a few cloves of garlic with the vegetables for added aroma.
If you prefer softer vegetables, add them earlier and adjust cooking times accordingly.

Storage

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep the meat moist. This dish also freezes well; thaw overnight before reheating.

How to Serve

The dish shows a white oval plate filled with several layers of thinly sliced corned beef in the center, having a pinkish color and tender texture. At the bottom left, there are layers of pale green cabbage with a glossy texture, sprinkled lightly with herbs. Bright orange carrot chunks are scattered across the cabbage and plate edges, along with small, round light brown potatoes. The background surface is white with a soft marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat instead of corned beef brisket?

Corned beef brisket is best for this recipe because it becomes tender and flavorful when slow-cooked. Other cuts may not yield the same texture or taste.

What can I do if I don’t have a slow cooker?

You can prepare this dish in a large pot on the stove or in a Dutch oven by simmering covered over low heat for about 3-4 hours, adjusting cooking times to ensure the meat is tender.