Slow Cooker Corned Beef and Cabbage

This slow cooker corned beef recipe is easy and dependable, with minimal prep time and minimal ingredients.

Course dinner, main meal beef

Cuisine Irish

Keyword corned beef and cabbage slow cooker, corned beef slow cooker, how long to cook corned beef in slow cooker, how to cook corned beef in slow cooker, slow cooker corned beef and cabbage

Prep Time 10

Cook Time 8

Servings

Calories 582kcal

Author Beth Pierce

Ingredients

3 lb corned beef brisket with spice packet
3 cups low-sodium beef broth
1 large yellow onion sliced in quarters
2 medium carrots peeled and cut in 1-2 inch chunks
12 small red potatoes
1/2 head green cabbage cut in wedges

Instructions

Unwrap the corned beef and place it in a slow cooker, fat side up. Sprinkle the spice packet over the top of the corned beef.
Pour the beef broth into the slow cooker over and around the corned beef. Cover and cook for 5 hours on low.
Add the onions, carrots, and potatoes. Cover and cook on low for 1 hour.
Add the cabbage, cover, and cook on low for 2 hours.
Remove the corned beef to a cutting board. Let it rest for about 5 minutes. Trim away the fat. Slice against the grain into thin slices, that are about 1/4 inch thick.
Use a slotted spoon to remove the vegetables from the slow cooker to a serving platter with the corned beef.

Notes

Leave the fat on the corned beef when simmering as it helps cook it really tender and gives it lots of flavor. For this method, cook it fat side up.
Don’t skip the spice packet. It is full of peppercorns, mustard seeds, coriander seeds, anise seeds, and crushed bay leaves. It gives the corned beef its extra delicious flavor. Simply add it to the cooking liquid with the beef.
For aesthetic purposes, peel your carrots, as you will really appreciate the bright orange color.
Small red potatoes are traditional. Baby yellow potatoes work well, too, because they are waxy like red potatoes. Russet potatoes are not waxy, and they break down during the cooking process.
Once cooked, trim the fat from the beef. I like to leave just a very small portion of fat on for more flavor, but my husband likes it completely trimmed.
Slice the corned beef against the grain, as this produces the most tender pieces that do not fall apart.

Nutrition