Print

Easy Slow Cooker Corned Beef and Cabbage for St. Patrick’s Day

easy slow cooker corned beef and cabbage - featured image
Print Recipe

This classic slow cooker corned beef and cabbage is tender, salty, and impossibly flavorful, recreating the memory of a beloved Irish pub in your own kitchen. The slow cooker does all the heavy lifting, so you can enjoy the holiday without slaving over a hot stove.

Ingredients

Scale
  • Corned beef brisket (3–4 pounds / 1.4–1.8 kg)
  • Spice packet (included with brisket)
  • 1 large yellow onion, sliced
  • 4–5 medium carrots, peeled and cut into 2-inch chunks
  • 1.5 pounds (680 g) baby potatoes, halved
  • 1 small head green cabbage, cut into 6–8 wedges
  • 2 cups (475 ml) water or low-sodium beef broth
  • 2 bay leaves (optional)
  • Black pepper to taste

Instructions

  1. Rinse the brisket thoroughly under cold running water to remove excess salt. Pat dry with paper towels.
  2. Place the sliced onion and bay leaves (if using) in the bottom of a 6-quart (5.7-liter) slow cooker.
  3. Set the rinsed brisket on top of the onions, fat side up. Sprinkle the spice packet over the meat.
  4. Pour 2 cups of water or beef broth around the brisket (not over the top). The liquid should come about halfway up the sides of the meat.
  5. Cover and cook on LOW for 8–10 hours. After 6 hours, check that the meat is fork-tender.
  6. After 6 hours, add the carrots and baby potatoes to the broth around the brisket. Nestle them in. Cover and continue cooking for another 2 hours.
  7. After 8 total hours, add the cabbage wedges to the slow cooker, tucking them into the liquid. Cook for the final 1–2 hours, until the cabbage is tender but not mushy.
  8. Use tongs to transfer the brisket to a large plate or cutting board. Let it rest for 10–15 minutes.
  9. Slice the brisket against the grain into 1/4-inch thick pieces.
  10. Arrange the sliced beef on a platter with the potatoes, carrots, and cabbage wedges. Spoon a little cooking liquid over the top. Serve with mustard or horseradish if desired.

Notes

Always rinse the brisket to reduce saltiness. Add cabbage during the last hour to prevent it from becoming mushy. Slice against the grain for tender meat. For best results, cook on LOW, not HIGH. Leftovers keep in the refrigerator for up to 4 days and can be frozen (without cabbage) for up to 3 months.

Nutrition

Keywords: slow cooker corned beef and cabbage, St. Patrick's Day recipe, corned beef brisket, Irish comfort food, easy corned beef

Find it online: https://daintydine.com/easy-slow-cooker-corned-beef-and-cabbage-for-st-patricks-day/