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Slow Cooker Corned Beef and Cabbage Recipe Easy Cozy Dinner Idea

slow cooker corned beef and cabbage - featured image

A cozy and easy slow cooker recipe for tender corned beef with perfectly steamed cabbage and vegetables, ideal for family meals and celebrations.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket with seasoning packet
  • 1 large yellow onion, peeled and quartered
  • 4 medium carrots, peeled and cut into chunks
  • 6 small red or Yukon gold potatoes, halved
  • 1 medium head cabbage, cut into wedges
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon whole peppercorns
  • 4 cups water or beef broth
  • Optional: 2 tablespoons apple cider vinegar or a few sprigs fresh thyme

Instructions

  1. Rinse the corned beef brisket under cold water to remove excess saltiness, then pat dry with paper towels.
  2. Place the quartered onion, carrots, and potatoes at the bottom of the slow cooker.
  3. Place the brisket fat-side up on top of the veggies.
  4. Sprinkle the peppercorns, smashed garlic, and bay leaves over the brisket. Pour the seasoning packet evenly on top.
  5. Add enough water or beef broth to cover the brisket about halfway (about 4 cups). Optionally add apple cider vinegar for tang.
  6. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until the beef is fork-tender.
  7. About 1 to 2 hours before the end of cooking, tuck the cabbage wedges around the brisket and continue cooking.
  8. Remove the brisket and let it rest for 10 minutes before slicing against the grain.
  9. Serve slices of corned beef with cabbage, carrots, and potatoes, spooning some cooking liquid over the top.

Notes

Rinse the brisket to reduce saltiness. Cook fat-side up to baste the meat. Add cabbage in the last 1-2 hours to avoid mushiness. Use leftover broth as soup base or dipping sauce. For a crispier crust, broil sliced meat briefly after cooking.

Nutrition

Keywords: slow cooker, corned beef, cabbage, easy dinner, cozy meal, St. Patrick's Day, family meal