Corned beef and cabbage is a timeless dish that has been enjoyed for generations, especially around St. Patrick’s Day. However, this meal is perfect for any time of the year when you’re craving a hearty, comforting, and flavorful dinner..
Why You’ll Love This Recipe
This slow cooker corned beef and cabbage recipe is perfect for anyone who wants a delicious, hands-off meal that practically cooks itself. It’s great for busy weeknights, family gatherings, or holiday feasts. Plus, using a slow cooker ensures that the corned beef is tender and juicy while the vegetables absorb all the savory flavors.
Ingredients You’ll Need
- 3-5 pound corned beef brisket (with spice packet)
- 2 bay leaves
- 1 1/2 cups mini carrots
- 4 small yellow potatoes (about 3/4 pound), halved
- 1 sweet onion, cut into quarters
- 3 cups low-sodium chicken broth
- 1/2 head green cabbage, cut into 4 wedges, leaving a piece of core intact
- 3 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Grainy mustard (for serving, optional)
- Horseradish (for serving, optional)
Kitchen Equipment Needed
- 6-quart slow cooker
- Cutting board
- Sharp knife
- Measuring cups
- Microwave-safe bowl
- Paper towels
Step-by-Step Instructions
1. Prepare the Ingredients
Remove the corned beef from its packaging and set the spice packet aside. Rinse the corned beef under cold water and pat dry with paper towels.
2. Assemble in the Slow Cooker
Place the corned beef brisket in a 6-quart slow cooker with the fat side up. Sprinkle the reserved spice packet and bay leaves on top. Arrange the carrots, potatoes, and onions around and on top of the beef. Pour in the chicken broth, ensuring that the meat is partially submerged.
3. Cook Low and Slow
Cover and cook on LOW for 6 hours.
4. Add the Cabbage
After 6 hours, remove the lid and place the cabbage wedges on top of the corned beef. Cover and continue cooking on LOW for another 2 hours.
5. Finish and Serve
Remove the corned beef and vegetables from the slow cooker. Thinly slice the corned beef against the grain.
In a microwave-safe bowl, melt the butter with minced garlic, parsley, salt, and pepper in 30-second increments. Drizzle this flavorful garlic butter over the vegetables for extra richness.
Serve the meal with grainy mustard or horseradish on the side for added flavor.
Recipe Tips and Variations
- For firmer vegetables: Add the potatoes and carrots around the 3 1/2 to 4-hour mark instead of at the beginning.
- Swap the broth: Instead of chicken broth, try using beef broth, water, or even a can of Guinness beer for a deeper flavor.
- Add extra spices: A little ground mustard, allspice, or cloves can enhance the traditional spice blend.
- Low-carb option: Swap potatoes for turnips or cauliflower for a lower-carb alternative.
Storing and Reheating Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the corned beef in a skillet or microwave, adding a little broth to keep it moist.
For longer storage, freeze the corned beef separately from the vegetables for up to 3 months. Thaw in the refrigerator overnight before reheating.
Food and Drink Pairings
- Side Dishes: Serve with Irish soda bread or a side of mashed potatoes.
- Drinks: Pair with a pint of Guinness, a crisp white wine, or a classic Irish whiskey.
- Dessert: Finish the meal with Baileys cheesecake or apple crisp for a sweet treat.
Frequently Asked Questions
Can I cook this on HIGH instead of LOW?
Yes, you can cook the corned beef on HIGH for 4 hours, then add the cabbage and cook for another 1 to 1.5 hours. However, low and slow yields the most tender results.
Do I have to rinse the corned beef?
Rinsing helps remove excess brine and prevents an overly salty dish. It won’t remove the flavor since the seasoning is in the meat.
Can I make this in an Instant Pot?
Yes! Cook the corned beef with broth, spices, and veggies (except cabbage) on HIGH pressure for 90 minutes, then add the cabbage and cook for another 5 minutes before quick-releasing the pressure.
How do I know when the corned beef is done?
The meat should be fork-tender and reach an internal temperature of 195-205°F for the best texture.
Try This Slow Cooker Favorite Today!
This slow cooker corned beef and cabbage is a no-fuss, flavorful meal that’s perfect for any occasion. Whether it’s St. Patrick’s Day or just a cozy dinner, this recipe delivers on taste and convenience.
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