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A plate of corned beef with potatoes, carrots, and cabbage.
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4.86 from 7 votes

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage is seasoned corned beef cooked low and slow with potatoes, carrots, and cabbage. Corned beef and cabbage in the Crock Pot makes a delicious one pot effortlessly cooked meal! Simple, with all the flavors of a traditional St. Patrick's Day dinner.
Author: Nikki Lee
Servings: 6 servings
Prep Time 10 minutes
Cook Time 8 hours
Time Rest Corn Beef  15 minutes
Total Time 8 hours 25 minutes

Ingredients

  • 3 to 4 pound corned beef brisket spice packet included
  • 1 medium yellow onion chopped into large chunks.
  • 2 cloves garlic optional
  • 1 14 ounce can beef broth
  • 2 cups water
  • 1 cup beer optional
  • 1 Tbsp brown sugar
  • 3 to 4 large carrots
  • 2 pounds baby red potatoes
  • ½ head of green cabbage cut into wedges
  • black pepper to taste

Instructions

  • Add broth, water, beer and brown sugar into slow cooker and stir.
  • Place onions and garlic chunks into slow cooker and add corned beef on top (fat side up). Sprinkle seasoning packet on top of corned beef.
  • Cover and cook on low for 8 to 10 hours.
  • After initial 2 to 3 hours, add potatoes and carrots to the slow cooker.
  • Two hours before serving, add cabbage wedges to the slow cooker and sprinkle with black pepper to taste. Cover with lid and continue cooking.
  • Remove corned beef from slow cooker, tent with foil, and allow to rest for 10 to 15 minutes before slicing. Remove potatoes, carrots, and cabbage from the cooking liquid and serve.

Notes

✱ Nikki's Tips

  • Cook low & slow: This recipe really works best on the low heat setting. It really needs to slow cook all day to get tender. It usually takes at least 8 hours and quite possibly up to 10 depending on your slow cooker. If the corned beef is tough, it needed more cook time.
  • Veggie cook time: The potatoes and carrots will get softer much quicker than the beef. If you want your veggies really soft you can add them at the beginning. I suggest adding a couple of hours into the cook if times allows. If it doesn't no worries, it is delicious either way!
  • Rest your meat: Don't skip the 10 to 15 minute resting time. It allows the juice to distribute into the meat and makes for a juicier and tastier corned beef.
  • Slice against the grain: Brisket has long fibrous strands so it's important to cut across the grain. This is one of the most important steps for a tender corned beef!

Storage & Reheating:

Storing corned beef and cabbage is easy. Once cooled, or after eating, place leftovers in an airtight container and refrigerate for 3 to 4 days.
You can also freeze in a freezer safe bag or container for up to 3 months.
To reheat you can place back in the slow cooker, in the oven, or microwave and reheat to an internal temperature of 155 to 165°.

Nutrition

Serving: 11 serving | Calories: 594kcal | Carbohydrates: 34g | Protein: 54g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 162mg | Fiber: 4g | Sugar: 7g

Find it online:

www.soulfullymade.com/slow-cooker-corned-beef-and-cabbage/