Description

This Slow Cooker Corned Beef and Cabbage recipe provides a classic, hearty meal perfect for family gatherings or St. Patrick’s Day celebrations. The corned beef is slow-cooked to tender perfection with aromatic spices, beer, and beef broth, then served alongside tender potatoes, carrots, and cabbage. The convenient slow cooker method allows for effortless preparation and a flavorful, melt-in-your-mouth dish.

Ingredients

Scale

Meat and Spices

1 (3.5 – 4) pound corned beef brisket (including spice packet)
2 bay leaves
1 teaspoon whole black peppercorns

Aromatics and Liquids

1 medium yellow onion (peeled and quartered)
4 cloves garlic (peeled and smashed)
1 (6-oz) bottle beer (optional)
4 cups low-sodium beef broth

Vegetables

1 1/2 pounds baby red potatoes (halved)
4 large carrots (peeled and cut into 2-inch pieces, about 1 pound)
1 small-medium head green cabbage (cored and cut into wedges, about 1 pound)

Garnish and Condiments

2 tablespoons whole-grain mustard
Fresh parsley (chopped, for garnish)

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Instructions

Prepare the brisket: Rinse the corned beef thoroughly under cold water to remove excess brine. Place the brisket fat side up into the slow cooker, then sprinkle the included spice packet evenly over the meat.
Add aromatics and liquid: Surround the brisket with quartered onion, smashed garlic cloves, bay leaves, and whole black peppercorns. Pour in the beer if using, followed by enough beef broth to just cover the meat in the slow cooker.
Slow cook the meat: Cover the slow cooker and cook the corned beef on LOW for 7 hours or on HIGH for 4 hours until tender.
Add root vegetables: After the initial cooking, carefully remove the brisket. Place the halved baby red potatoes at the bottom of the slow cooker, nestle the brisket on top, and arrange the carrot pieces around it. Cover and continue cooking on LOW for 1 hour or on HIGH for 30 minutes.
Incorporate cabbage: Nestle the cabbage wedges around the brisket and cover. Continue cooking on LOW for an additional 1 hour or on HIGH for 30 minutes until the cabbage is tender.
Rest and slice the meat: Remove the corned beef carefully and let it rest for 10 minutes before slicing thinly against the grain for maximum tenderness.
Serve: Arrange the sliced corned beef on a serving platter surrounded by the cooked potatoes, carrots, and cabbage. Drizzle some of the cooking liquid over the meat and vegetables and spread whole-grain mustard over the beef. Garnish with chopped fresh parsley and serve warm.

Notes

Rinsing the corned beef removes excess salt and brine flavor for balanced seasoning.
The beer adds richness and depth but can be omitted or substituted with additional beef broth for a milder flavor.
Cooking times may vary slightly based on slow cooker model and size; check tenderness before adding vegetables.
Slice against the grain to ensure tender pieces of corned beef.
Leftovers can be refrigerated for up to 3-4 days and are great for sandwiches or hash.