A simple, hearty slow cooker dinner.
introduction
This Slow Cooker Corned Beef with Cabbage is an easy, hands-off meal that fills your home with warm, savory smells. If you like easy slow cooker dinners, you may also enjoy this chicken parmesan with alfredo sauce recipe. The slow cooker makes the beef very tender and the vegetables soak up great flavor.
why make this recipe
- It is simple and mostly set-and-forget.
- The slow cooker makes tough brisket tender.
- The meal serves many people and uses one pot.
- Leftovers reheat well and taste even better.
how to make Slow Cooker Corned Beef with Cabbage
- Rinse the corned beef brisket and place it fat side up in a 6-qt slow cooker.
- Sprinkle the pickling spices that came with the brisket on top of the meat.
- Mince four garlic cloves and add them to the slow cooker.
- Pierce the beef with a sharp knife and stuff it with four whole garlic cloves. Add the remaining 4 whole cloves to the slow cooker.
- Cut the peeled onion into quarters and add it to the crockpot. Add the bay leaves.
- Pour beef broth and water over the brisket. Add more water if needed to cover the brisket by about 1/2 inch.
- Cover and cook on low for 8–10 hours, until the meat is tender.
- After the first 3–4 hours, add carrots and potatoes if you want them. Add cabbage during the last 2 hours of cooking.
- When done, thinly slice the corned beef against the grain. Garnish with parsley and serve with the carrots and potatoes.
Ingredients :
- 1 3-4 lbs corned beef brisket (plus a pickling spice packet)
- 12 cloves garlic
- 1 large onion (peeled)
- 2 bay leaves
- 1 lb carrots (cleaned and tops trimmed)
- 1 lb baby potatoes (cleaned)
- 1/2 head cabbage (chopped)
- 1 cup beef broth (low sodium)
- 2 cups water
- 2 tablespoons chopped fresh parsley leaves
Directions :
- Rinse the corned beef brisket and place it fat side up, into a 6-qt slow cooker.
- Add the pickling spices that come with the brisket on top of the meat.
- Mince four garlic cloves and add them to the slow cooker.
- Pierce the beef with a sharp knife, and stuff with four garlic cloves. Add the remaining 4 whole cloves to the slow cooker.
- Cut the peeled onion in four and add it to the crockpot. Add the bay leaves.
- Pour beef broth and the water over the brisket add more water as needed to lightly cover the brisket by about 1/2 inch.
- Cover and cook on low heat for 8-10 hours, until tender.
- If you want to add carrots and potatoes, add them to the slow cooker after the first 3-4 hours of cooking have passed. Cabbage is added during the last 2 hours of cooking.
- Thinly slice the corned beef against the grain. Garnish with parsley and serve with carrots and potatoes.
how to serve Slow Cooker Corned Beef with Cabbage
- Slice the beef thin against the grain for the best texture.
- Plate with cooked cabbage, carrots, and potatoes on the side.
- Serve with mustard, rye bread, or boiled potatoes if you like.
- Warm plates help keep the meal hot.
how to store Slow Cooker Corned Beef with Cabbage
- Cool the beef and vegetables to room temperature before storing.
- Place in airtight containers and refrigerate for up to 4 days.
- For longer storage, freeze portions in airtight containers for up to 2 months.
- Thaw in the fridge overnight and reheat gently on low in a pan or in the microwave.
tips to make Slow Cooker Corned Beef with Cabbage
- Rinse the brisket to remove excess brine for less salty results.
- Cook low and slow for the most tender meat.
- Add root vegetables later so they do not get mushy.
- Slice against the grain to keep slices tender.
- Save cooking liquid to spoon over slices for extra moisture.
variation (if any)
- Add a few whole peppercorns for extra spice.
- Substitute baby turnips or parsnips for some carrots.
- Add a splash of beer instead of water for a richer flavor.
- For a lighter meal, skip the potatoes or use sweet potatoes.
FAQs
Q: How long should I cook corned beef in a slow cooker?
A: Cook on low for 8–10 hours until the meat is tender and easy to slice.
Q: Can I cook this on high instead of low?
A: You can cook on high for about 4–5 hours, but low gives more tender results.
Q: Do I need to rinse the corned beef before cooking?
A: Rinsing removes extra salt from the brine and helps control the final salt level.
Q: Can I add frozen vegetables?
A: It is best to use fresh vegetables or add frozen ones late in cooking so they do not turn mushy.
Slow Cooker Corned Beef with Cabbage
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
- Diet: Paleo
Description
A simple, hearty slow cooker dinner featuring tender corned beef and flavorful vegetables.
Ingredients
Scale
- 1 3-4 lbs corned beef brisket (plus a pickling spice packet)
- 12 cloves garlic
- 1 large onion (peeled)
- 2 bay leaves
- 1 lb carrots (cleaned and tops trimmed)
- 1 lb baby potatoes (cleaned)
- 1/2 head cabbage (chopped)
- 1 cup beef broth (low sodium)
- 2 cups water
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Rinse the corned beef brisket and place it fat side up in a 6-qt slow cooker.
- Sprinkle the pickling spices that came with the brisket on top of the meat.
- Mince four garlic cloves and add them to the slow cooker.
- Pierce the beef with a sharp knife and stuff it with four whole garlic cloves. Add the remaining 4 whole cloves to the slow cooker.
- Cut the peeled onion into quarters and add it to the crockpot. Add the bay leaves.
- Pour beef broth and water over the brisket, adding more water if needed to cover the brisket by about 1/2 inch.
- Cover and cook on low for 8–10 hours, until the meat is tender.
- After the first 3–4 hours, add carrots and potatoes if desired. Add cabbage during the last 2 hours of cooking.
- When done, thinly slice the corned beef against the grain. Garnish with parsley and serve with the carrots and potatoes.
Notes
Rinse the brisket to remove excess brine for less salty results. Save cooking liquid to spoon over slices for extra moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
