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Slow Cooker Corned Beef and Cabbage Recipe

Slow Cooker Corned Beef and Cabbage Recipe
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4.8 from 13 reviews

Enjoy the flavors of a traditional Irish-American meal with this Slow Cooker Corned Beef and Cabbage recipe. Tender corned beef brisket, paired with hearty vegetables, all cooked to perfection in a savory broth. Perfect for St. Patrick’s Day or any cozy family dinner!

Ingredients

Units Scale

Corned Beef and Broth:

  • 3–4 pounds corned beef brisket with spice packet
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 1 tablespoon Dijon mustard (optional)
  • 1 tablespoon brown sugar (optional)

Vegetables:

  • 1 small head green cabbage (cut into wedges)
  • 4 large carrots (peeled and cut into chunks)
  • 6 baby or medium Yukon Gold potatoes (halved)
  • 1 yellow onion (quartered)
  • 3 cloves garlic (crushed)
  • Salt and black pepper to taste
  • Chopped parsley (for garnish)

Instructions

  1. Prepare Slow Cooker: Place onion, carrots, potatoes, and garlic in the slow cooker.
  2. Add Corned Beef: Position brisket on top of vegetables, fat side up, and sprinkle spice packet over it.
  3. Make Broth Mixture: Combine beef broth, water, Dijon mustard, and brown sugar; pour over meat and veggies.
  4. Cook: Cover and cook on low for 8–9 hours or high for 4–5 hours until tender.
  5. Add Cabbage: About 1 hour before serving, add cabbage wedges and continue cooking until tender.
  6. Serve: Rest brisket, slice against the grain, and serve with veggies and broth, garnished with parsley.

Notes

  • For enhanced flavor, sear brisket before slow cooking.
  • Leftovers work well in sandwiches or hash.
  • Pair with whole grain mustard or horseradish sauce.

Nutrition

Find it online: https://easy-tapas-recipes.com/slow-cooker-corned-beef-and-cabbage-recipe/