Slow cooker corned beef and cabbage! It’s a dish that just screams comfort and tradition, isn’t it? Growing up, St. Patrick’s Day always meant Mom’s kitchen filled with the savory aroma of corned beef simmering away with cabbage, carrots, and potatoes. It’s a meal that warms you from the inside out, and putting it in the slow cooker makes it incredibly easy. Now I’m sharing my family’s favorite version of slow cooker corned beef and cabbage with you!
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It’s a fantastic way to enjoy a hearty slow cooker dinner with minimal effort, perfect for a weeknight meal or a festive celebration. I know you’ll enjoy our easy recipe.
Why You Will Love This slow cooker corned beef and cabbage Recipe
This recipe is a game changer! It’s the ultimate comfort food, requiring minimal hands on time. Just toss everything into your slow cooker in the morning, and come home to a delicious, fragrant meal.
The flavors meld together beautifully as the corned beef becomes incredibly tender and the vegetables soak up all the savory goodness. Plus, clean up is a breeze! There’s nothing quite like walking into a home filled with the amazing aroma of corned beef cabbage slow cooker magic.
What makes this recipe truly special is the simplicity. It celebrates the natural flavors of the ingredients without a lot of fuss. The slow cooker ensures that everything is cooked to perfection, resulting in a melt in mouth corned beef and perfectly tender vegetables. Follow us on Pinterest for more delicious and easy recipes!
Ingredients Needed for This slow cooker corned beef and cabbage Recipe
- Corned Beef Brisket: 3 4 pounds, with seasoning packet
- Yellow Potatoes: 1.5 pounds, quartered
- Carrots: 1 pound, peeled and cut into 1 inch pieces
- Yellow Onion: 1 large, cut into wedges
- Green Cabbage: 1 medium, cored and cut into wedges
- Beef Broth: 1 cup
- Bay Leaf: 1
- Garlic: 2 cloves, minced
- Optional: 1 tablespoon apple cider vinegar (for added tang)
How to Make This slow cooker corned beef and cabbage Recipe
- 1. Prepare the Vegetables: Wash and chop all the vegetables. Quarter the potatoes, cut the carrots into 1 inch pieces, wedge the onion, and core and wedged the cabbage.
- 2. Layer the Vegetables: In the bottom of your slow cooker, place the potatoes, carrots, and onion. These will form a bed for the corned beef.
- 3. Add the Corned Beef: Rinse the corned beef brisket under cold water. Place it on top of the vegetables in the slow cooker, fat side up. Sprinkle the included seasoning packet (or your favorite pickling spice blend) over the corned beef.
- 4. Add Liquids and Seasonings: Pour the beef broth into the slow cooker. Add the minced garlic and bay leaf. If using, drizzle the apple cider vinegar over the corned beef.
- 5. Slow Cook: Cover and cook on low for 7 8 hours, or on high for 3 4 hours, until the corned beef is very tender and easily shreds with a fork. I prefer low for maximum tenderness. If you need a quicker meal, take a look at this recipe for Instant Pot Corned Beef And Cabbage.
- 6. Add the Cabbage: During the last hour of cooking, add the cabbage wedges to the slow cooker. This will prevent the cabbage from becoming too mushy.
- 7. Rest and Shred: Once the corned beef is cooked, remove it from the slow cooker and let it rest for 10 15 minutes before shredding or slicing against the grain.
- 8. Serve: Arrange the shredded corned beef and vegetables on a serving platter. Ladle some of the cooking liquid over the top.
How to Serve This slow cooker corned beef and cabbage Recipe
Serve this hearty slow cooker dinner straight from the slow cooker or arranged artfully on a platter! It’s delicious as is, but a dollop of horseradish sauce or a drizzle of mustard can add a nice zing. Some people even enjoy it with a side of Irish soda bread.
For plating, consider arranging the shredded corned beef in the center, surrounded by the colorful vegetables. Garnish with fresh parsley for a pop of freshness. Don’t forget to generously spoon some of the flavorful cooking liquid over everything. For some people, using crockpot corned beef is a favorite method! This recipe has inspired yet another recipe with Crispy Corned Beef Slow Cooker 2.
How to Store This slow cooker corned beef and cabbage Recipe
- Refrigeration: Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 3 4 days.
- Freezing: For longer storage, freeze the corned beef and vegetables separately in freezer safe containers or bags. They can be frozen for up to 2 3 months.
- Reheating: Reheat the corned beef and vegetables in a saucepan over medium heat, adding a little beef broth or water to prevent drying out. You can also reheat them in the microwave. If frozen, thaw overnight in the refrigerator before reheating.
Tips to Make This slow cooker corned beef and cabbage Recipe
- Ingredient Swaps: Feel free to add other root vegetables like parsnips or turnips. You can also use red potatoes instead of yellow potatoes.
- Success Tips: Don’t skip rinsing the corned beef before cooking. This helps to remove excess salt. For extra flavor, you can sear the corned beef in a hot pan before adding it to the slow cooker. This builds a nice crust and adds depth of flavor.
- Common Mistakes: Avoid overcooking the cabbage, as it can become mushy. Add it during the last hour of cooking for best results. Also, be careful not to add too much salt, as the corned beef is already quite salty.
- Pro Tips: To thicken the cooking liquid, whisk together a tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the slow cooker during the last 30 minutes of cooking.
Helpful Notes for This slow cooker corned beef and cabbage Recipe
- Corned Beef Details: Corned beef is beef that has been cured in a brine. It is typically made from brisket, a tough cut of beef that becomes incredibly tender when slow cooked.
- Equipment Recommendations: A 6 quart or larger slow cooker is recommended for this recipe.
- Ingredient Details: Look for corned beef that is pink and firm. Avoid corned beef that is gray or has a slimy texture.
Variation of This slow cooker corned beef and cabbage Recipe
- Seasonal Twists: Add a splash of Guinness beer to the slow cooker for a festive St. Patrick’s Day twist.
- Optional Versions: For a spicier kick, add a pinch of red pepper flakes or a few dashes of hot sauce to the slow cooker.
- Creative Modifications: Some people like to add a can of diced tomatoes to the slow cooker for a richer, more flavorful sauce. Adding Guinness to Easy Crock Pot Corned Beef And Cabbage will add a different dimension, too.
How long does corned beef and cabbage take in a slow cooker?
Generally, slow cooker corned beef and cabbage takes about 6-8 hours on low or 3-4 hours on high. The exact time depends on the size of the corned beef and your slow cooker’s temperature.
What is the best liquid to cook corned beef in?
Beef broth or water is a classic choice, often enhanced with pickling spices from the corned beef package. Some people also add a dark beer like Guinness for a richer flavor.
When should I add the cabbage to the slow cooker?
Add the cabbage in the last 2 hours of cooking. Adding it too early will result in mushy cabbage. Add carrots and potatoes before the cabbage, giving them enough time to soften.
Should I rinse corned beef before slow cooking?
Yes, it’s recommended to rinse the corned beef before slow cooking to remove excess salt. This helps prevent the dish from becoming too salty.
Conclusion
Now that you have the recipe, it’s time to gather your ingredients and experience the magic of this slow cooker corned beef and cabbage. It’s a simple yet satisfying meal that’s perfect for any occasion. So, go ahead, try making slow cooker corned beef and cabbage in your kitchen! Let the flavors of tradition fill your kitchen! Don’t hesitate to leave a comment below if you have any questions or feedback! I love hearing from you.
Slow Cooker Corned Beef and Cabbage: The Easiest Dinner EVER!
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Corned Beef and Cabbage recipe is a set-it-and-forget-it meal perfect for a comforting and flavorful dinner. Enjoy tender corned beef brisket with perfectly cooked vegetables for an easy and delicious meal!
Ingredients
- 3 4 pound corned beef brisket, with seasoning packet
- 1.5 pounds yellow potatoes, quartered
- 1 pound carrots, peeled and cut into 1 inch pieces
- 1 large yellow onion, cut into wedges
- 1 medium green cabbage, cored and cut into wedges
- 1 cup beef broth
- 1 bay leaf
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar (optional)
Instructions
- Prepare the Vegetables: Wash and chop all the vegetables.
- Layer the Vegetables: In the bottom of your slow cooker, place the potatoes, carrots, and onion
- Add the Corned Beef: Rinse the corned beef brisket under cold water. Place it on top of the vegetables in the slow cooker, fat side up. Sprinkle the included seasoning packet (or your favorite pickling spice blend) over the corned beef.
- Add Liquids and Seasonings: Pour the beef broth into the slow cooker. Add the minced garlic and bay leaf. If using, drizzle the apple cider vinegar over the corned beef.
- Slow Cook: Cover and cook on low for 7 8 hours, or on high for 3 4 hours, until the corned beef is very tender and easily shreds with a fork.
- Add the Cabbage: During the last hour of cooking, add the cabbage wedges to the slow cooker.
- Rest and Shred: Once the corned beef is cooked, remove it from the slow cooker and let it rest for 10 15 minutes before shredding or slicing against the grain.
- Serve: Arrange the shredded corned beef and vegetables on a serving platter. Ladle some of the cooking liquid over the top.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Cuisine: Irish
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
