Description
This Slow Cooker Corned Beef and Cabbage recipe is a classic, hearty dish perfect for any time you crave tender, flavorful corned beef cooked low and slow with vibrant vegetables. The beef is cooked to perfection alongside potatoes, carrots, celery, garlic, and cabbage, absorbing rich beef broth and pickling spices for a comforting meal that requires minimal effort.
Ingredients
Scale
Corned Beef and Broth
- 1 (5 to 6 pound) flat cut corned beef (with pickling spices)
- 2 to 4 cups beef broth
- 2 tablespoons pickling spice (optional, plus packet included with beef)
Vegetables
- 4 to 6 small potatoes, halved if larger than 2 inches
- 1 large onion, quartered
- 1 1/2 cups baby carrots
- 2 ribs of celery, cut into 3-inch pieces
- 3 cloves garlic
- 1 medium head cabbage, cut into 1 inch wedges
Instructions
- Prepare the vegetables: Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 6-quart slow cooker, forming a bed for the corned beef to rest on.
- Add the corned beef and seasonings: Position the corned beef on top of the vegetables with the fat side up. Pour any juices from the package into the slow cooker for extra flavor. Add the packet of pickling spices that came with the beef and, if desired, an additional 2 tablespoons of pickling spice for a more intense taste.
- Add the broth: Pour enough beef broth to just barely cover the top of the corned beef, usually around 3 cups, depending on your slow cooker and meat size. Cover with the lid.
- Cook low and slow: Set the slow cooker to low and cook for about 9 hours, allowing the beef to become tender and the vegetables to infuse the broth.
- Add the cabbage: About 1 hour before serving, add the cabbage wedges around the brisket in the broth. Replace the lid and continue cooking for an additional hour or until the cabbage reaches the desired tenderness.
- Serve: Remove the corned beef from the slow cooker, optionally trimming off the fat layer. Slice or shred the beef against the grain and arrange it on a serving platter with the cooked vegetables. Accompany with spicy mustard or horseradish sauce for an authentic Irish-style meal.
Notes
- If you prefer a stronger pickling flavor, increase the pickling spice according to taste.
- Make sure to slice the corned beef against the grain to ensure tenderness.
- The slow cooker size and beef cut may vary cooking times slightly; adjust accordingly to ensure beef is fork-tender.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in a skillet or microwave.
