Slow Cooker Corned Beef and Cabbage
This classic slow cooker corned beef and cabbage is the ultimate comfort food that practically cooks itself. With tender, flavorful meat and perfectly cooked vegetables, this dish is ideal for busy weeknights or special occasions like St. Patrick’s Day. Simply add your ingredients to the slow cooker in the morning, and dinner will be ready when you come home.
Ingredients
- 1 corned beef brisket with spice packet (3 to 4 pounds)
- 4 cups beef broth
- 1 large head green cabbage, cut into wedges
- 4 medium potatoes, peeled and quartered
- 4 medium carrots, cut into 2-inch pieces
- 1 large onion, quartered
- 2 bay leaves
- 1 teaspoon black pepper
- Water as needed
Instructions
- Rinse the corned beef under cold water to remove excess salt, then place it fat side up in a slow cooker.
- Pour beef broth around the meat and add the spice packet that came with the corned beef.
- Add bay leaves and black pepper, then cover and cook on low for 7 to 8 hours.
- Add potatoes, carrots, and onion around the meat, cover, and cook for 1 more hour on low.
- Add cabbage wedges on top, cover, and cook for 30 to 45 minutes until cabbage is tender.
- Remove corned beef to a cutting board and slice against the grain.
- Arrange sliced corned beef on a platter with vegetables and serve with broth spooned over top.
Practical Tips
Rinsing is essential: Always rinse the corned beef before cooking to remove excess salt and prevent an overly salty dish. This simple step makes a significant difference in the final flavor.
Slice against the grain: For the most tender slices, cut the corned beef perpendicular to the direction of the muscle fibers. This breaks down the meat structure and makes each bite more enjoyable.
Let it rest: After cooking, allow the corned beef to rest for 10 minutes before slicing. This helps the juices redistribute throughout the meat, keeping it moist and tender.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the corned beef and vegetables separately for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth to restore moisture.
Common Questions
Can I cook this on high instead of low? While you can cook on high for 4 to 5 hours, the low setting produces more tender, flavorful results. The longer cooking time allows the meat to break down properly.
What if my corned beef doesn’t come with a spice packet? You can substitute with 1 tablespoon of pickling spice, or use a combination of mustard seeds, coriander seeds, peppercorns, and dried thyme to taste.
Can I add more vegetables? Absolutely. Parsnips, turnips, or celery work wonderfully in this dish. Add them at the same time as the potatoes and carrots for best results.