Description
A comforting and easy slow cooker corned beef and cabbage recipe that delivers juicy brisket, tender carrots and potatoes, and perfectly cooked cabbage.
Ingredients
Scale
- 1 (3- to 4-lb) corned beef brisket, point or flat, fat cap removed
- 1 large white or yellow onion, thickly sliced
- 4 garlic cloves, minced
- 2 dried bay leaves
- 1 ½ pounds small red potatoes, halved if large
- 8 oz carrots (about 4 medium), peeled and cut into 2-inch pieces
- 1 ½ cups low-sodium chicken broth, beef broth, water, or stout beer
- 1 small or ½ medium green cabbage, cut into thin wedges
- Optional: chopped fresh parsley, coarse grain mustard, horseradish sauce
Instructions
- Remove the corned beef from its packaging, rinse under cold water, and pat dry.
- Spread onions and garlic in the bottom of a 6- to 8-quart slow cooker.
- Place the corned beef, fat side up, over the onions. Sprinkle seasoning packet and add bay leaves.
- Add potatoes and carrots around the beef. Pour broth or liquid over vegetables.
- Cover and cook on low for 8 to 10 hours.
- With 2 hours remaining, place cabbage wedges over beef and vegetables.
- Continue cooking until brisket is fork-tender.
- Remove corned beef and let rest 5-10 minutes. Transfer vegetables with slotted spoon to platter.
- Slice corned beef against the grain and serve with vegetables. Garnish with parsley, mustard, or horseradish as desired.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers are great for sandwiches or corned beef hash.
For extra flavor, use stout beer as your cooking liquid.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 1450mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 105mg