Description
This Slow Cooker Corned Beef and Cabbage recipe is a classic Irish-American dish perfect for a cozy dinner. Tender corned beef, flavorful vegetables, and savory broth come together with minimal effort, making it ideal for busy days or special occasions like St. Patrick’s Day.
Ingredients
Scale
Corned Beef and Vegetables:
- 3–4 lb corned beef brisket with spice packet
- 4 cups low-sodium beef broth
- 1 cup water
- 1 tbsp whole grain mustard (optional)
Vegetables:
- 1 lb baby potatoes (halved)
- 4 large carrots (peeled and cut into chunks)
- 1 yellow onion (quartered)
- 1 small green cabbage (cut into wedges)
- 2 bay leaves
- 1/2 tsp black peppercorns
Instructions
- Prepare the Slow Cooker: Place the baby potatoes, carrots, and onion in the slow cooker. Rinse the corned beef and place it on top of the vegetables, fat-side up.
- Add Seasonings: Sprinkle the spice packet over the beef, add bay leaves and peppercorns, then pour in the beef broth and water. Spread mustard on top if using.
- Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours. Add cabbage wedges 2 hours before serving and cook until tender.
- Rest and Serve: Remove the corned beef, let it rest, then slice against the grain. Serve with vegetables and broth.
Notes
- Enhance the flavor with apple cider vinegar or brown sugar.
- Leftovers are great for sandwiches or hash.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 6g
- Sodium: 1220mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 105mg
