Description
A classic Corned Beef & Cabbage slow cooker recipe featuring tender corned beef brisket cooked low and slow with hearty potatoes, carrots, and flavorful cabbage. This comforting Irish-American dish is perfect for St. Patrick’s Day or any cozy meal.
Ingredients
Scale
Corned Beef and Seasoning
- 2–4 lbs. corned beef brisket (flat or point cut) with seasoning packet
- 1 white onion, sliced (optional)
- 2 cloves garlic, peeled
Vegetables
- 2 lbs. red or gold potatoes (peeled if desired, halved if large)
- 3 carrots, sliced thick
- 1/2 head cabbage, cut into thin wedges
Liquids and Garnishes
- 1 1/2 cups water
- Parsley for garnish
- Melted butter for potatoes (optional)
- Horseradish or stone-ground mustard for serving
Instructions
- Prepare the Slow Cooker: Add the sliced white onion to the bottom of the slow cooker to create a flavorful base for the corned beef.
- Rinse and Add Corned Beef: Rinse the corned beef brisket under cold water and pat dry with paper towels. Place the brisket into the slow cooker on top of the onions. Sprinkle the included seasoning packet evenly over the meat.
- Add Potatoes, Carrots, and Garlic: Arrange baby potatoes on top of the brisket. If potatoes are large, halve them to ensure they cook evenly. Add thickly sliced carrots and peeled garlic cloves around the potatoes and meat.
- Add Liquid and Cabbage: Pour 1 1/2 cups of water over the ingredients. Add the cabbage wedges now if you want very tender cabbage, or wait to add the cabbage later in the cooking process for firmer texture.
- Cover and Cook: Place the lid on the slow cooker. Cook on HIGH for 5 hours or on LOW for 8 hours total. If adding cabbage late, add it during the last 2 hours of cooking. You may need to rearrange ingredients to fit the cabbage or slice it thinner.
- Rest and Slice Meat: Remove the cooked corned beef from the slow cooker and place on a cutting board. Let it rest for 10 minutes before slicing into strips against the grain for maximum tenderness.
- Serve: Plate the sliced corned beef with the cooked potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired and garnish with parsley. Serve with horseradish or stone-ground mustard on the side.
Notes
- Rinsing the corned beef before cooking reduces excess salt and brine flavor.
- Adding cabbage at the start results in very soft cabbage; adding it later keeps it firmer.
- For deeper flavor, substitute water with beef broth or beer.
- Melted butter on potatoes enhances richness but can be omitted for a lighter dish.
- Resting the meat after cooking helps retain juices and improves texture.
- Prep Time: 15 minutes
- Cook Time: 5 hours on HIGH or 8 hours on LOW
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Irish-American
Keywords: corned beef, cabbage, slow cooker, Irish recipe, St. Patrick's Day, comfort food, brisket, potatoes, carrots
