Cozy Slow Cooker Corned Beef Cabbage (Print Version)
Tender brisket simmered slowly with cabbage, potatoes, and carrots for a comforting meal perfect for gatherings.
# What You’ll Need:
→ Meats
01 - 1 (3–4 lb) corned beef brisket with spice packet
→ Vegetables
02 - 1 medium head green cabbage, cored and cut into wedges
03 - 6 medium carrots, peeled and cut into large chunks
04 - 6 small Yukon Gold potatoes, halved or quartered
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed
→ Liquids & Seasonings
07 - 4 cups low-sodium beef broth
08 - 2 cups water
09 - 2 bay leaves
10 - 8 whole black peppercorns
11 - 1 tbsp Dijon mustard (optional)
# Steps:
01 - Rinse the corned beef under cold water to remove excess brine. Place it fat side up in the slow cooker.
02 - Sprinkle the contents of the spice packet (and mustard, if using) over the brisket.
03 - Add onion, garlic, carrots, potatoes, bay leaves, and peppercorns around and on top of the meat.
04 - Pour beef broth and water over the ingredients.
05 - Cover and cook on LOW for 8 hours, or until the meat is fork-tender.
06 - Add cabbage wedges during the last 2 hours of cooking.
07 - Carefully remove the corned beef; let it rest for 10 minutes. Slice against the grain.
08 - Serve the corned beef with vegetables, spooning some broth over for extra flavor.
# Expert Tips:
01 -
- Set it and forget it cooking that fills your home with the most inviting aroma
- Tender meat that falls apart under your fork without any fuss
- One comforting meal that feeds a crowd with minimal effort
02 -
- Fat side up is non-negotiable, it bastes the meat as it renders
- Adding cabbage too early is the number one mistake people make with this recipe
03 -
- Letting the meat rest before slicing is the secret to tender slices instead of shreds
- Skim any excess fat off the broth before serving if you prefer it lighter