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Easy Slow Cooker Corned Beef and Cabbage

Easy Slow Cooker Corned Beef and Cabbage - featured image
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A tender, fork-easy corned beef brisket cooked slowly with potatoes, carrots, and cabbage. This set-it-and-forget-it meal is perfect for St. Patrick’s Day or cozy winter nights.

Ingredients

Scale
  • 3–4 lb Corned Beef Brisket
  • 6–8 Yukon Gold Potatoes, cut into large chunks
  • 4 Large Carrots, peeled and cut into thick batons
  • 1 Large Head of Green Cabbage, cut into wedges
  • 8–10 Cloves of Garlic, peeled and left whole or roughly chopped
  • 1 Onion, quartered
  • 4–6 Cups Water or Beef Broth
  • 2 Bay Leaves
  • 1 teaspoon Black Peppercorns
  • 1 packet spices (included with brisket, optional)

Instructions

  1. Prep the vegetables: Peel and chunk potatoes and carrots, quarter the onion, cut cabbage into wedges, and peel garlic.
  2. Layer the slow cooker: Place onions and garlic at the bottom, then add potatoes and carrots on top.
  3. Add the beef: Place the corned beef brisket on top of the vegetables. Rinse the brisket under cold water to remove excess brine.
  4. Add liquid and seasoning: Pour in water or broth to cover halfway up the meat. Add bay leaves and peppercorns. Add spice packet if using.
  5. Cook on Low: Cover and cook on LOW for 7-8 hours until the beef is fork-tender.
  6. Add the cabbage: About 30 minutes before serving, add cabbage wedges to the pot. Cover and cook on HIGH for 30 minutes until cabbage is tender.
  7. Rest and serve: Remove brisket and let rest for 10 minutes. Slice against the grain and serve with vegetables and broth.

Notes

Rinse the brisket to control saltiness. Add cabbage in the last 30 minutes to prevent mushiness. For a low-sodium version, skip the spice packet and use low-sodium broth. Leftovers keep well in the fridge for 4 days.

Nutrition

Keywords: corned beef, slow cooker, st patrick's day, cabbage, brisket, comfort food, easy dinner, crockpot recipes

Find it online: https://zestynora.com/easy-slow-cooker-corned-beef-and-cabbage-the-best-tender-meal/