Slow Cooker Corned Beef and Cabbage: A Hearty Meal (Print Version)

Tender Slow Cooker Corned Beef and Cabbage is a hearty, fuss-free meal. My easy recipe delivers comforting flavors with minimal effort.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 23 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Hearty, Comfort Food

# Ingredients:

→ Main Ingredients

01 - 3-4 lb corned beef brisket (flat cut preferred)
02 - 2 lbs Yukon Gold or red potatoes, scrubbed and quartered
03 - 1 lb carrots, peeled and cut into 2-inch chunks
04 - 1 large yellow onion, peeled and cut into thick wedges
05 - 1 small head green cabbage, cut into 6-8 wedges

→ Flavor Boosters & Liquid

06 - 4 cups beef broth (low sodium preferred)
07 - 1 pickling spice packet (usually comes with the beef)
08 - 2 bay leaves
09 - 1 tsp whole black peppercorns

→ Optional Garnishes

10 - Fresh parsley, chopped (for serving)
11 - Grainy mustard or horseradish cream (for serving)

# Instructions:

01 - Okay, first things first, unwrap that beautiful corned beef brisket. Give it a good rinse under cold water to get rid of any excess brine. Pat it dry with paper towels; I always feel like this helps it absorb flavors better. Then, chop your potatoes, carrots, and onion into roughly 1-2 inch chunks. Don't stress too much about perfection here; this isn't a cooking show, it's real life! I usually just eyeball it, honestly. The kitchen starts to smell faintly of raw veggies and that distinct corned beef aroma, which is always a good sign.
02 - Now for the fun part! Place the rinsed corned beef brisket in the bottom of your slow cooker. I like to put it fat-side up so the fat renders down and keeps the meat moist. Then, scatter your chopped potatoes, carrots, and onion around and over the beef. Try to get them nestled in there. Sprinkle the pickling spice packet (don't forget it, like I once did!) over everything, along with the bay leaves and black peppercorns. It's starting to look like a proper meal, isn't it?
03 - Pour the beef broth over the ingredients in the slow cooker. You want enough liquid to come about halfway up the brisket, but don't completely submerge it. This allows some of the meat to steam, which I think contributes to that fall-apart tenderness. Cover the slow cooker with its lid. Set it to low and let it cook for 7-8 hours, or on high for 4-5 hours. This is where the magic happens, and the house starts smelling absolutely divine. It’s my favorite part of using a slow cooker, hands down!
04 - About 45 minutes to an hour before the cooking time is up, it's time for the cabbage. Gently remove the lid. The beef should be incredibly tender by now, and the veggies soft. Arrange the cabbage wedges on top of the beef and other vegetables. Give it a little push so it's partially submerged in the broth. I made the mistake once of putting it in too early, and it just disintegrated, which was a real bummer, honestly. We want tender, not mushy, cabbage here!
05 - Replace the lid and continue cooking for the remaining 45-60 minutes, or until the cabbage is tender-crisp. You don't want it to be completely soft; a little bite is really nice. This last stretch of cooking fills the kitchen with that classic, comforting aroma that just screams "dinner is ready!" I usually peek once or twice, just to make sure the cabbage isn't getting too soft for my liking. It's all about personal preference, you know?
06 - Once everything is cooked to perfection, carefully remove the corned beef from the slow cooker and place it on a cutting board. Tent it loosely with foil and let it rest for about 10-15 minutes. This step is crucial for juicy, tender slices, I promise! While it rests, you can scoop out the vegetables. Then, slice the corned beef against the grain – this is key for tenderness! Arrange the sliced beef, cabbage, and other veggies on a platter. It should look, smell, and taste like pure comfort.

# Notes:

01 - Resist the urge to lift the lid during cooking; every peek adds an hour to the cooking time, I swear!
02 - Don't overcook the cabbage; it should be tender but still have a bit of texture, not mush.
03 - Slicing the corned beef against the grain is critical for tenderness; I learned this the hard way!
04 - Serving with grainy mustard or horseradish cream really elevates the flavors.

# Tools You'll Need:

01 - Slow cooker (6-quart or larger)
02 - cutting board
03 - sharp knife

# Nutrition Facts (Per Serving):

Calories: Approx. 550 kcal
Total Fat: Approx. 25g
Total Carbohydrate: Approx. 40g
Protein: Approx. 45g

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