Go Back

Slow Cooker Corned Beef and Cabbage

A classic, comforting dish featuring tender corned beef slow-cooked with potatoes, carrots, and cabbage, perfect for family gatherings or cozy evenings at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 3 pounds corned beef brisket The star of the dish, known for its tender, juicy texture after slow cooking.
  • 2 to 3 cups reduced sodium beef broth or stock Adds a rich, savory depth to the dish.
  • 8 small-to-medium red potatoes Approximately 1 ½ pounds; absorbs the delicious juices.
  • 4 to 5 large carrots Cut into 1-inch chunks, bringing sweetness and color.
  • ½ head green cabbage Core removed and cut into 6 wedges for a refreshing crunch.

Method
 

Preparation
  1. Remove the brisket from its packaging, discarding the liquid and any seasoning packets. Place the brisket in a large 6-quart slow cooker with the fat side facing up.
  2. Genously sprinkle the seasoning packet from the package over the brisket.
  3. Pour reduced sodium beef broth around the brisket in the slow cooker until the liquid is about level with the top of the meat.
Cooking
  1. Cover the slow cooker and set it to high, cooking for 3 hours.
  2. After 3 hours, arrange the red potatoes and carrots around the brisket. Cover again and cook for an additional 2 hours on high.
  3. Remove the cover and place the cabbage wedges on top of the corned beef. Replace the cover and let everything cook for another hour.
Serving
  1. Carefully remove the vegetables from the slow cooker and keep them warm.
  2. Gently lift the brisket and place it on a cutting board. Slice against the grain into tender pieces and serve alongside the potatoes, carrots, and cabbage.

Notes

For added flavor, consider adding a bay leaf or a dash of your favorite seasonings to the broth. Cooking times may vary based on brisket size; ensure it’s fork-tender before serving. Serve with mustard for a tangy contrast.