Tender Slow Cooker Corned Beef & Cabbage: Classic Irish (Print Version)

Effortlessly make Slow Cooker Corned Beef and Cabbage! Tender meat, hearty veggies, and simple steps for a comforting Irish dinner any day.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: High Protein

# Ingredients:

→ Hearty Base

01 - 3-4 lb corned beef brisket (flat cut preferred), with spice packet
02 - 1.5 lbs baby Yukon Gold potatoes, halved or quartered
03 - 1 lb carrots, peeled and cut into 1-inch chunks
04 - 1 large yellow onion, quartered

→ Flavor Boosters

05 - 4-6 cups beef broth (low sodium)
06 - 1-2 tbsp whole-grain mustard (for serving, optional)

→ Crisp Add-ins

07 - 1 small head green cabbage, cut into 6-8 wedges

→ Finishing Touches

08 - Fresh parsley, chopped (for garnish, optional)
09 - Creamy horseradish sauce (for serving, optional)

# Instructions:

01 - First things first, unwrap that beautiful corned beef brisket. You'll want to rinse it under cold water to get rid of any excess brine, which can make it too salty, trust me, I've learned that the hard way! Then, pat it super dry with paper towels. Next, rub that glorious spice packet all over the brisket. Don't be shy; really get it in there. I always make sure to rub it on both sides, thinking about how those spices will penetrate the meat as it slowly cooks. The kitchen starts to smell amazing even at this stage, promising good things.
02 - Now, grab your trusty slow cooker. I usually go for a 6-quart one for a standard brisket. Start by scattering your potatoes, carrots, and quartered onion evenly on the bottom. This creates a little bed for the corned beef to rest on, helping them absorb all those savory juices. I once forgot to layer them and just dumped everything in, and the bottom veggies got a bit too mushy. Learn from my oops moment: layering matters for even cooking and texture. It's a simple step but makes a difference!
03 - Carefully place the seasoned corned beef brisket on top of the veggies, fat-side up. This allows the fat to render down and baste the meat, keeping it moist and adding incredible flavor. Then, pour in the beef broth. You want enough liquid to come up about halfway or two-thirds of the way up the brisket. This is where I sometimes get worried about too much or too little liquid, but generally, about 4-6 cups works well. The goal is a gentle braise, not a swim, so don’t drown it!
04 - Pop the lid on your slow cooker and set it to low for about 7-9 hours, or high for 4-5 hours. Honestly, I always go for low and slow; it just results in a more tender, melt-in-your-mouth corned beef. You’ll know it’s ready when the meat is fork-tender and practically falling apart. The aroma filling your home during this time is just heavenly, a true test of patience. I remember one time I peeked too much, and it took longer, so resist the urge to lift that lid!
05 - About 45 minutes to an hour before the cooking time is up, carefully remove the lid. Gently nestle the cabbage wedges into the slow cooker, pushing them down into the liquid and around the corned beef. You don't want to overcook the cabbage; it should be tender but still have a little bit of texture. I've definitely made the mistake of adding it too early, and it turned into mush, which is just sad. This timing ensures it’s perfectly cooked, not too soft, not too crunchy!
06 - Once everything is tender, remove the corned beef from the slow cooker and place it on a cutting board. This is a crucial step I used to skip: let it rest for about 10-15 minutes! It allows the juices to redistribute, making for a much more tender and flavorful slice. While it rests, you can dish out the veggies and cabbage. Then, slice the corned beef against the grain—this is key for tenderness. Serve it up with those beautiful, flavorful veggies and a sprinkle of fresh parsley if you’re feeling fancy!

# Notes:

01 - Always slice corned beef against the grain for maximum tenderness; it makes a huge difference.
02 - Don't add the cabbage too early, or it'll become overly soft and lose its nice texture.
03 - Let the corned beef rest for at least 10 minutes after cooking; this keeps it juicy.
04 - Reserve some cooking liquid for reheating leftovers to keep the meat moist.

# Tools You'll Need:

01 - 6-quart slow cooker
02 - cutting board
03 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 45g

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