Slow Cooker Corned Beef and Cabbage Recipe

Introduction

Slow Cooker Corned Beef and Cabbage is a comforting, classic dish perfect for a cozy meal. Tender corned beef cooked with flavorful vegetables makes this recipe easy and satisfying for any occasion.

Ingredients

• 3 to 5 pound corned beef brisket (with spice packet)
• 1 onion (cut into quarters)
• 2 bay leaves
• 3 cloves garlic (crushed)
• 2 to 3 large carrots (peeled and chopped into 2 inch pieces or use baby carrots)
• 1 pound creamer potatoes (or larger potatoes halved or quartered)
• 2 ½ cups low-sodium chicken broth (or beef broth)
• 1 small green cabbage (quartered or half of a larger cabbage cut into wedges)
• 5 tablespoons salted butter
• 1 to 2 cloves garlic (minced)
• 2 tablespoons fresh parsley (chopped)

Instructions

1. Step 1: Spray a 6 to 7 quart slow cooker with nonstick cooking spray. Remove the corned beef from its packaging and set the spice packet aside. Pat the corned beef dry with paper towels.
2. Step 2: Place the onion quarters at the bottom of the slow cooker. Put the corned beef on top of the onions, fat side up, then sprinkle the spice packet evenly over the meat.
3. Step 3: Add the bay leaves and crushed garlic on top of the corned beef. Arrange the potatoes and carrots around the meat in the slow cooker.
4. Step 4: Pour the chicken or beef broth carefully over the vegetables and meat.
5. Step 5: Cover and cook on low for 6 hours.
6. Step 6: Add the cabbage wedges to the slow cooker and continue cooking on low for another 2 to 3 hours, or until the corned beef is tender.
7. Step 7: Remove the corned beef gently from the slow cooker and let it rest for 10 to 15 minutes before slicing thinly against the grain.
8. Step 8: In a small bowl, combine the butter, minced garlic, and chopped parsley. Melt the mixture in the microwave in 20-second increments on medium power, stirring until fully melted.
9. Step 9: Drizzle or brush the garlic herb butter over the corned beef and vegetables if desired. Serve with the cabbage, carrots, and potatoes. Optional sides include sour cream, horseradish, or whole grain mustard.

Tips & Variations

• For more flavor, sear the corned beef in a hot pan for a few minutes on each side before placing it in the slow cooker.
• Use beef broth instead of chicken broth for a richer taste.
• Swap creamer potatoes for Yukon Gold or red potatoes if preferred.
• Feel free to add other root vegetables like parsnips or turnips to the slow cooker.
• Adjust cooking time slightly based on the size of your corned beef to ensure tenderness.

Storage

Store leftover corned beef and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Avoid overcooking when reheating to keep the beef tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook corned beef and cabbage on high instead of low?

Yes, you can cook on high for about 3 to 4 hours, but slow cooking on low yields the most tender and flavorful results.

Do I need to rinse the corned beef before cooking?

Rinsing is optional. Some prefer to rinse to reduce saltiness, but the spice packet is designed to enhance the flavor, so rinsing might wash away some of it.

Slow Cooker Corned Beef and Cabbage Recipe

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★★★★★

4.8 from 76 reviews

• Author: Mariam
• Total Time: 8 hours 15 minutes to 9 hours 15 minutes
• Yield: 6 to 8 servings 1x

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Description

A comforting and classic slow cooker corned beef and cabbage recipe featuring tender corned beef brisket cooked low and slow with flavorful vegetables. This hearty meal includes carrots, potatoes, and cabbage, finished with a luscious garlic herb butter for added richness, perfect for a cozy family dinner or St. Patrick’s Day celebration.

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Ingredients

Scale 1x2x3x

Corned Beef and Vegetables

• 3 to 5 pound corned beef brisket (with spice packet)
• 1 onion, cut into quarters
• 2 bay leaves
• 3 cloves garlic, crushed
• 2 to 3 large carrots, peeled and chopped into 2 inch pieces (or use baby carrots)
• 1 pound creamer potatoes (or larger potatoes halved or quartered)
• 2 ½ cups low-sodium chicken broth (or beef broth)
• 1 small green cabbage, quartered or half of a larger cabbage cut into wedges

Garlic Herb Butter

• 5 tablespoons salted butter
• 1 to 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Prep slow cooker. Spray a 6 to 7 quart slow cooker with nonstick cooking spray to prevent sticking.
2. Prepare corned beef. Carefully remove the corned beef from its packaging and set the spice packet aside for later use. Pat the corned beef dry with paper towels to remove excess moisture.
3. Add onion and corned beef. Place the onion quarters in the bottom of the slow cooker, then place the corned beef on top of the onions with the fat side up. Sprinkle the contents of the spice packet evenly over the meat.
4. Add bay leaves, garlic, and vegetables. Put the bay leaves and crushed garlic on top of the corned beef. Arrange the potatoes and carrots around the meat inside the slow cooker.
5. Pour in broth. Carefully pour the chicken or beef broth over the vegetables and meat to add flavor and moisture for cooking.
6. Cook low and slow. Cover and cook on the low setting for 6 hours to allow the meat and vegetables to start tenderizing.
7. Add cabbage. After 6 hours, add the quartered cabbage wedges to the slow cooker, nestling them among the other ingredients.
8. Continue cooking. Cover and cook on low for an additional 2 to 3 hours, or until the corned beef is tender and vegetables are cooked through.
9. Rest the meat. Carefully remove the corned beef from the slow cooker and let it rest for 10 to 15 minutes, allowing juices to redistribute.
10. Prepare garlic herb butter. In a small bowl, combine the butter, minced garlic, and chopped parsley. Melt in the microwave in 20-second intervals on medium power, stirring between each, until fully melted.
11. Slice and serve. Slice the rested corned beef thinly against the grain. Drizzle or brush the garlic herb butter over the meat and vegetables. Serve hot with the cooked cabbage, carrots, and potatoes. Optional sides include sour cream, horseradish, or whole grain mustard.

Notes

• Use low-sodium broth to control the saltiness of the dish, as corned beef can be quite salty.
• The garlic herb butter adds a fresh and savory touch to the finished dish but can be omitted if preferred.
• Resting the meat before slicing helps keep it juicy and tender.
• If your slow cooker is smaller or larger than 6–7 quarts, adjust ingredient quantities accordingly.
• The corned beef can also be cooked overnight on low for convenience.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 8 to 9 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Irish

Keywords: corned beef, slow cooker, cabbage, Irish recipe, St. Patrick’s Day, carrots, potatoes, garlic butter, hearty meal