Slow cooker corned beef and cabbage. Just saying those words brings back the comforting aroma of my grandmother’s kitchen, a place filled with love, laughter, and the promise of a delicious meal shared with family. This isn’t just a recipe; it’s a memory, a tradition, and a taste of home all simmered together. Today, I’m thrilled to share my take on this classic dish, the perfect slow cooker corned beef and cabbage recipe, guaranteed to be a hit!
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Why You Will Love This slow cooker corned beef and cabbage Recipe
There’s something truly magical about a slow cooker. Toss in your ingredients, set it, and forget it! This slow cooker corned beef and cabbage recipe is the epitome of comfort food, perfect for a cozy weekend dinner or a festive celebration. The slow cooking process transforms tough corned beef into tender, melt in your mouth perfection. The cabbage and vegetables become succulent and flavorful, infused with the rich broth created during slow cooking.
This recipe is not only incredibly flavorful but also incredibly easy. It’s a hands off approach to a favorite dish. A hearty slow cooker beef recipe like this is a lifesaver on busy days when you crave a home cooked meal without spending hours in the kitchen. The depth of flavor achieved through slow cooking is simply unmatched, making it a truly special dish.
This dish reminds me of St. Patrick’s Day celebrations with my family. We would always gather around a table filled with food and share stories and laughter. I hope this recipe inspires similar memories in your own home!
Ingredients Needed for This slow cooker corned beef and cabbage Recipe
Here’s what you’ll need to make this scrumptious slow cooker corned beef and cabbage. I’ve included precise measurements to ensure perfect results, so grab your ingredients and let’s get started!
- For the Corned Beef & Brine:
* 1 (3-4 pound) corned beef brisket, with seasoning packet (if included)
* 1 medium yellow onion, quartered
* 2 cloves garlic, minced
* 1 tablespoon yellow mustard
* 1 teaspoon dried thyme
* 1/2 teaspoon black peppercorns
* 4 cups beef broth (low sodium)
* 2 cups water
- For the Cabbage & Vegetables:
* 1 large head of green cabbage, cored and cut into wedges
* 3 medium carrots, peeled and chopped
* 3 medium Yukon Gold potatoes, peeled and quartered
* Salt and pepper, to taste
How to Make This slow cooker corned beef and cabbage Recipe
Ready to transform these simple ingredients into a mouthwatering hearty slow cooker beef dish? Follow these easy steps, and you’ll have a delicious slow cooker corned beef and cabbage dinner in no time! This updated take on a traditional corned beef recipe is sure to be a hit.
- 1. Prepare the Corned Beef: Rinse the corned beef brisket under cold water. Place it in your slow cooker. If your corned beef came with a seasoning packet, sprinkle it over the meat.
- 2. Add Aromatics: Add the quartered onion, minced garlic, yellow mustard, dried thyme, and black peppercorns to the slow cooker.
- 3. Pour in Liquids: Pour the beef broth and water over the corned beef. The liquid should almost cover the meat. If needed, add a little more water.
- 4. Slow Cook: Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the corned beef is fork tender.
- 5. Add Vegetables: About 2 hours before serving, add the cabbage wedges, chopped carrots, and quartered potatoes to the slow cooker. Ensure they are partially submerged in the liquid.
- 6. Continue Cooking: Continue cooking on low for the remaining 2 hours, or until the vegetables are tender.
- 7. Rest and Slice: Once everything is cooked, carefully remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
- 8. Serve: Serve the sliced corned beef alongside the tender cabbage, carrots, and potatoes from the slow cooker. Season with salt and pepper to taste.
How to Serve This slow cooker corned beef and cabbage Recipe
Serving slow cooker corned beef and cabbage can be as simple or as elaborate as you like. I prefer to keep it traditional, but feel free to add your own personal touch! It’s important to let the corned beef rest after cooking so it holds its juice, for extra tenderness.
For serving, arrange the sliced corned beef on a platter, surrounded by the tender cabbage, carrots, and potatoes. Drizzle a little of the cooking liquid over the top for added flavor. A dollop of horseradish sauce or creamy mustard can also be a delicious accompaniment. This classic dish is satisfying on its own, or served with crusty bread for soaking up the delicious broth.
Enjoy a delightful meal with Slow Cooker Corned Beef And Cabbage.
How to Store This slow cooker corned beef and cabbage Recipe
Proper storage is key to enjoying leftovers to their fullest. Here’s how to keep your slow cooker corned beef and cabbage fresh and flavorful for days to come!
- Refrigeration: Store leftover corned beef and cabbage in an airtight container in the refrigerator for up to 3-4 days. Keep the meat separate from the vegetables to prevent them from becoming soggy.
- Freezing: For longer storage, freeze the corned beef and cabbage separately. Wrap the sliced corned beef tightly in plastic wrap and then place it in a freezer bag. Freeze the vegetables in a separate freezer bag. They can be stored in the freezer for up to 2-3 months.
- Reheating: To reheat, thaw the frozen corned beef and cabbage in the refrigerator overnight. Reheat in a saucepan or microwave until heated through. Add a little broth or water if needed to prevent drying out.
Tips to Make This slow cooker corned beef and cabbage Recipe
Want to take your slow cooker corned beef and cabbage to the next level? Here are a few insider tips to ensure your dish is a resounding success every time!
- Ingredient Swaps: Substitute parsnips or turnips for potatoes for a delicious twist. You can also use red cabbage instead of green cabbage for a different flavor and color. For extra flavor, add a bay leaf to the slow cooker during cooking.
- Success Tips: Don’t overcook the corned beef. It should be fork tender but not falling apart. Be sure to slice the corned beef against the grain for maximum tenderness.
- Common Mistakes to Avoid: Avoid adding salt until the end of the cooking process, as the corned beef is already quite salty. Don’t overcrowd the slow cooker, as this can prevent even cooking.
- Pro Tips for Best Results: Sear the corned beef in a hot skillet before adding it to the slow cooker to enhance its flavor. A little brown sugar added to the broth can balance the saltiness of the corned beef.
Helpful Notes for This slow cooker corned beef and cabbage Recipe
Here are some extra clarifications and details to help you make the perfect slow cooker corned beef and cabbage.
- Corned Beef Details: Corned beef is beef that has been cured in brine and then slow cooked to break down the tough tissues. Don’t confuse it with pastrami, which is smoked after being cured!
- Ingredient Details: Yukon Gold potatoes are my potato of choice for this recipe, but red potatoes or even russet potatoes also work well.
- Equipment Recommendations: A 6 quart slow cooker is ideal for this recipe. If you don’t have a slow cooker, you can also make corned beef and cabbage in a Dutch oven on the stovetop or in the oven.
If you are crunched for time, you may want to try this recipe for this Quick Corned Beef And Cabbage meal.
Variation of This slow cooker corned beef and cabbage Recipe
Looking to shake things up a bit? Here are a few creative modifications and seasonal twists to the traditional slow cooker corned beef and cabbage recipe.
- Seasonal Twists: Add apple cider to the broth in the fall for a warm, autumnal flavor. In the springtime, add fresh herbs like parsley or dill to brighten up the dish.
- Optional Versions: Try adding a can of Guinness beer to the slow cooker for a richer, more complex flavor. A splash of apple cider vinegar can also add a nice tang.
- Creative Modifications: Create a shepherd’s pie with leftover corned beef and cabbage by topping it with mashed potatoes and baking it in the oven.
How long does corned beef take in a slow cooker?
Corned beef typically takes 6-8 hours on low or 3-4 hours on high in a slow cooker, depending on its size. The goal is for it to be fork-tender.
When do I add the cabbage to the slow cooker corned beef?
Add the cabbage during the last 2-3 hours of cooking to prevent it from becoming too mushy. This allows the cabbage to cook through while still retaining some texture.
What’s the best cut of corned beef for a slow cooker?
The brisket cut, either flat or point, is the most common and best cut for slow cooking corned beef. They become incredibly tender when cooked low and slow.
Can I use beer with my slow cooker corned beef and cabbage?
Yes, adding a bottle or can of dark beer, such as Guinness or another stout, can add a depth of flavor to the corned beef and cabbage. Just reduce the amount of broth added accordingly.
Slow Cooker Corned Beef & Cabbage: The EASIEST Recipe!
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
Tender corned beef, savory cabbage, potatoes, and carrots slow cooked to perfection in a flavorful broth. This easy slow cooker recipe delivers a classic St. Patrick’s Day favorite with minimal effort.
Ingredients
- 1 (3-4 pound) corned beef brisket, with seasoning packet (if included)
- 1 medium yellow onion, quartered
- 2 cloves garlic, minced
- 1 tablespoon yellow mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon black peppercorns
- 4 cups beef broth (low sodium)
- 2 cups water
- 1 large head of green cabbage, cored and cut into wedges
- 3 medium carrots, peeled and chopped
- 3 medium Yukon Gold potatoes, peeled and quartered
- Salt and pepper, to taste
Instructions
- Rinse the corned beef brisket under cold water. Place it in your slow cooker. If your corned beef came with a seasoning packet, sprinkle it over the meat.
- Add the quartered onion, minced garlic, yellow mustard, dried thyme, and black peppercorns to the slow cooker.
- Pour the beef broth and water over the corned beef. The liquid should almost cover the meat. If needed, add a little more water.
- Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the corned beef is fork tender.
- About 2 hours before serving, add the cabbage wedges, chopped carrots, and quartered potatoes to the slow cooker. Ensure they are partially submerged in the liquid.
- Continue cooking on low for the remaining 2 hours, or until the vegetables are tender.
- Once everything is cooked, carefully remove the corned beef from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
- Serve the sliced corned beef alongside the tender cabbage, carrots, and potatoes from the slow cooker. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Irish American
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
