Slow Cooker Corned Beef and Cabbage with Potatoes
Slow Cooker Corned Beef
Tender, melt-in-your-mouth corned beef with root vegetables and cabbage, slow-cooked to perfection.
There is nothing quite as comforting as the aroma of corned beef wafting through the house on a chilly afternoon. This recipe is my absolute go-to for St. Patrick's Day, but honestly, it’s far too delicious to save for just once a year. By letting the brisket simmer low and slow, the tough fibers break down into buttery, succulent slices that pair perfectly with the earthy sweetness of cabbage and carrots.
The secret to a really great corned beef lies in the timing. Adding the vegetables at the right moment ensures they soak up all those pickling spices and beef juices without turning into mush. I love serving this with a generous dollop of grainy mustard or creamy horseradish sauce for that extra kick. It’s a complete meal in one pot that makes clean-up a breeze and leaves everyone asking for seconds.
Nutrition (per serving)
Directions
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1
Place the sliced onion at the bottom of a 6-quart slow cooker to create a base for the meat.
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2
Rinse the corned beef brisket under cold water to remove excess salt, then place it on top of the onions, fat side up.
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3
Sprinkle the contents of the included spice packet over the beef and add the minced garlic.
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4
Arrange the potatoes and carrots around the sides of the brisket.
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5
Pour the beef broth and the beer into the slow cooker; the liquid should come about halfway up the side of the beef.
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6
Cover and cook on the low setting for 8 to 10 hours.
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7
During the last 2 hours of cooking, carefully nestle the cabbage wedges into the cooking liquid around the beef.
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8
Once the beef is fork-tender, remove it from the slow cooker and transfer to a cutting board. Let it rest for 15 minutes.
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9
Slice the beef against the grain into thin slices and serve alongside the vegetables with a drizzle of the cooking liquid.
Ingredients
- Corned beef brisket with spice packet:4 lb
- Yellow onion, cut into large wedges:1 piece
- Red potatoes, halved:1 lb
- Carrots, peeled and cut into 2-inch chunks:4 pieces
- Garlic, minced:3 cloves
- Beef broth:2 cups
- Guinness or dark stout beer:12 oz
- Small head of green cabbage, cut into wedges:1 piece
Tips & Notes
- Always slice the corned beef against the grain to ensure every bite is tender rather than chewy.
- If you prefer a less salty flavor, you can soak the brisket in cold water for an hour before cooking, then discard that water.
- Leftovers make the absolute best Reuben sandwiches the next day!
