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.
Ingredients
Scale
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
Instructions
- Prep slow cooker. Spray a 6 to 7 quart slow cooker with nonstick cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- Pour in broth. Carefully pour the chicken or beef broth over the vegetables and meat to add flavor and moisture for cooking.
- Cook low and slow. Cover and cook on the low setting for 6 hours to allow the meat and vegetables to start tenderizing.
- Add cabbage. After 6 hours, add the quartered cabbage wedges to the slow cooker, nestling them among the other ingredients.
- 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.
- 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.
- 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.
- 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
