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Slow Cooker Corned Beef and Cabbage Recipe

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4.2 from 12 reviews

This classic Slow Cooker Corned Beef and Cabbage recipe delivers tender, flavorful corned beef brisket cooked low and slow alongside hearty potatoes, carrots, and cabbage. Perfect for an easy, comforting meal that celebrates traditional Irish flavors, this recipe can also be adapted for oven or Instant Pot cooking methods.

  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings

Ingredients

Corned Beef and Seasonings

  • 1 (3- to 4-lb) corned beef brisket, point or flat (with included spice packet), fat cap removed
  • 1 large white or yellow onion, thickly sliced
  • 4 garlic cloves, minced
  • 2 dried bay leaves

Vegetables

  • 1 ½ pounds small red potatoes (1½- to 2-inches diameter), cut in half if large
  • 8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces
  • 1 small or ½ medium green cabbage, cut into thin wedges

Liquids

  • 1 ½ cups low-sodium chicken broth, beef broth, water, or stout beer (e.g., Guinness) for slow cooker method
  • 2 ½ cups liquid for oven method (broth, water, or stout beer)

Optional for Serving

  • Chopped fresh parsley
  • Coarse grain mustard
  • Horseradish sauce

Instructions

  1. Prepare Corned Beef: Remove the corned beef from its packaging and rinse thoroughly under cold running water to remove excess brine. Pat dry with paper towels and set aside.
  2. Arrange Ingredients in Slow Cooker: In the bottom of a 6- to 8-quart slow cooker, spread the sliced onions and minced garlic evenly. Place the corned beef brisket fat side up over the onions, then sprinkle the included seasoning packet and bay leaves evenly on top.
  3. Add Vegetables and Liquid: Arrange the potatoes and carrots around the brisket. Pour your choice of 1 ½ cups broth, water, or stout beer over the vegetables and meat to provide moisture for cooking.
  4. Slow Cook: Cover the slow cooker and set to cook on low for 8 to 10 hours, allowing the meat and vegetables to become tender and infused with seasoning.
  5. Add Cabbage: With about 2 hours remaining, remove the lid carefully and place the cabbage wedges over the beef and vegetables. Replace the lid and continue cooking for the remaining 2 hours until the brisket is fork tender.
  6. Rest the Meat and Serve: Remove the corned beef to a cutting board and let it rest for 5-10 minutes. Use a slotted spoon to transfer the vegetables to a serving platter. Slice the brisket against the grain and arrange on the platter. Spoon some cooking liquid over the meat and vegetables.
  7. Optional Garnish and Serving: Garnish with chopped fresh parsley and serve with coarse grain mustard or horseradish sauce if desired.
  8. Store Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Leftover corned beef can be repurposed for sandwiches or hash.
  9. Oven Method (Alternative): Preheat oven to 350°F. Rinse and pat dry brisket. In a Dutch oven, place onions and garlic at the bottom, then the brisket on top. Add potatoes and carrots around it. Sprinkle seasoning packet and bay leaves. Pour 2 ½ cups liquid over vegetables. Arrange cabbage wedges alongside, seasoning them with salt and pepper. Cover with lid and bake for 3 hours or until tender. Remove meat and vegetables, slice meat, and serve together.
  10. Instant Pot Method (Alternative): Place the rack in the Instant Pot, top with brisket, garlic, seasoning packet, bay leaves, and 4 cups water or broth. Seal and cook at High pressure for 20 minutes per pound (60-80 minutes). Quick release and check tenderness; cook longer if needed. Remove brisket and cover with foil. Add onions, carrots, potatoes, and cabbage submerged in cooking liquid. Seal and cook on High pressure for 10-12 minutes. Quick release and serve.

Notes

  • Removing the fat cap from corned beef helps reduce greasiness but can be left on if preferred.
  • If the spice packet is not included with your corned beef, you can make your own mix with mustard seeds, coriander seeds, peppercorns, allspice, and crushed bay leaves.
  • Use low-sodium broth or water if you want to control the sodium level in the dish.
  • The recipe can be adapted to different cooking methods (slow cooker, oven, Instant Pot) based on your available equipment and time.
  • Resting the meat before slicing helps retain moisture and makes slicing easier.
  • Leftover corned beef works great for sandwiches, especially Reubens, or for making corned beef hash.
  • Adjust the cooking liquid quantity depending on your cooking method to ensure proper moisture without over-submerging the brisket.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Irish

Find it online: https://monicarecipes.com/slow-cooker-corned-beef-and-cabbage-recipe/