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Easy Slow Cooker Corned Beef and Cabbage Recipe

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This slow cooker corned beef and cabbage is the ultimate set-it-and-forget-it St. Patrick’s Day dinner. With fork-tender brisket, perfectly cooked vegetables, and a flavorful spiced broth, it’s a foolproof recipe that delivers comfort food at its best.

Ingredients

Scale
  • Corned beef brisket (3-4 pounds), with seasoning packet
  • Pickling spice packet (included with brisket) or 2 tablespoons store-bought pickling spice
  • 1 large yellow onion, quartered
  • 4–5 garlic cloves, smashed
  • 3–4 carrots, peeled and cut into 2-inch chunks
  • 1.5 pounds baby potatoes (Yukon Gold or red), halved or quartered
  • 1 small head green cabbage, cut into 6-8 wedges (core intact)
  • 1 cup low-sodium beef broth
  • 2 cups water
  • 2 bay leaves
  • Optional: 3-4 whole cloves, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar

Instructions

  1. Rinse the corned beef brisket under cold running water and pat dry with paper towels to remove excess brine.
  2. Place the quartered onion and smashed garlic cloves in the bottom of a 6-quart or larger slow cooker.
  3. Place the rinsed brisket fat-side up on top of the onions and garlic.
  4. Sprinkle the pickling spice packet (or 2 tablespoons pickling spice) evenly over the brisket. Add the bay leaves on top.
  5. Pour the beef broth and water around the brisket (not directly over it) so the liquid comes about halfway up the sides of the meat.
  6. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours (LOW is recommended for best tenderness). The brisket is done when a fork slides in with little resistance.
  7. About 1.5 hours before serving, add the carrots and potatoes to the slow cooker, nestling them into the liquid around the brisket. Cover and continue cooking.
  8. About 30-40 minutes before serving, add the cabbage wedges to the slow cooker, tucking them into the broth. Cover and cook until the cabbage is tender but still has a slight bite.
  9. Carefully transfer the brisket to a cutting board or large plate using tongs. Tent loosely with aluminum foil and let rest for 10-15 minutes.
  10. Slice the brisket against the grain into 1/4-inch thick slices using a sharp knife.
  11. Arrange the sliced brisket on a platter surrounded by the potatoes, carrots, and cabbage. Spoon a little cooking liquid over the top. Discard bay leaves before serving.

Notes

Rinsing the brisket is essential to prevent the dish from being too salty. Add cabbage late to avoid mushy texture. For best results, cook on LOW rather than HIGH. Leftovers make excellent Reuben sandwiches or corned beef hash.

Nutrition

Keywords: slow cooker corned beef, corned beef and cabbage, St. Patrick's Day recipe, easy corned beef, Irish dinner, set it and forget it

Find it online: https://grubella.com/easy-slow-cooker-corned-beef-and-cabbage-recipe/