Hearty Slow Cooker Corned Beef and Cabbage Dinner (Print Version)
Simple slow cooker corned beef and cabbage recipe for an easy, flavorful meal. Tender beef, vibrant veggies, and minimal effort for a comforting dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-Free (check broth)
# Ingredients:
→ Main Players
01 -
3-4 lb corned beef brisket (flat cut)
02 -
1 pickling spice packet (usually included with brisket)
→ Flavor Boosters
03 -
4 cups beef broth (low-sodium preferred)
04 -
1 large yellow onion, quartered
05 -
4 cloves garlic, roughly chopped
→ Veggies & Sides
06 -
1 lb baby carrots
07 -
1.5 lbs small red potatoes, halved or quartered
08 -
1 medium green cabbage, cut into 6-8 wedges
→ Finishing Touches
09 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
First things first, take your corned beef out of its packaging and give it a good rinse under cold water. This helps remove any excess salt from the curing process, which can be a bit much sometimes. Pat it dry with paper towels; a dry surface helps it brown better, honestly. I usually just toss the liquid from the package without a second thought.
02 -
Heat a little oil in a large skillet over medium-high heat. Sear the corned beef brisket for about 3-4 minutes per side, just until it gets a nice golden-brown crust. This step, while optional, really adds a deeper, more complex flavor to your slow cooker corned beef and cabbage. I used to skip it, but trust me, it makes a difference! Don't worry if it's not perfect.
03 -
Place the seared corned beef into your slow cooker. Scatter the quartered onion and chopped garlic around the beef. Pour in the beef broth. Then, sprinkle that magic pickling spice packet right over everything. This is where the magic starts to happen, filling your kitchen with amazing smells!
04 -
Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. You want that beef to be fork-tender, falling apart easily. I always peek around the 6-hour mark on low, just to make sure it's doing its thing. It should smell incredible by now, making you impatient!
05 -
With about 2 hours left of cooking time (if on low) or 1 hour (if on high), add your baby carrots and small red potatoes to the slow cooker. Give them a gentle stir into the broth around the beef. They'll soften up beautifully and soak in all those wonderful flavors. This is where the dish starts to look like a complete meal.
06 -
During the last 30-45 minutes of cooking, add the wedges of green cabbage. Gently push them down into the liquid so they can steam and soften. You don't want mushy cabbage, so don't add it too early! Once everything is tender, remove the beef and let it rest for a few minutes before slicing against the grain. Serve with the veggies and a generous spoonful of that savory broth. Delicious!
# Notes:
01 -
A personal cooking tip: Searing the corned beef first adds a surprising depth of flavor, don't skip it if you have time!
02 -
Storage advice: Leftover slow cooker corned beef and cabbage tastes even better the next day; store beef and veggies separately for best texture.
03 -
Substitution I've tried: Chicken broth works if you're out of beef, but beef broth gives a richer taste.
04 -
Serving suggestion: A dollop of creamy horseradish sauce and some crusty rye bread truly elevates this dish.
# Tools You'll Need:
01 -
Slow cooker (6-quart or larger)
02 -
Large skillet (optional)
# Nutrition Facts (Per Serving):
Calories: 650
Total Fat: 35g
Total Carbohydrate: 45g
Protein: 40g