Cozy Slow Cooker Corned Beef Cabbage (Printable)
Tender brisket with hearty vegetables in a rich, aromatic broth perfect for family dinners.
# What You'll Need:
→ Meats
01 - 3 to 4 lb corned beef brisket with spice packet
→ Vegetables
02 - 1 small head green cabbage, cut into 8 wedges
03 - 6 medium carrots, peeled and cut into 2-inch pieces
04 - 6 small Yukon gold potatoes, quartered
05 - 1 large yellow onion, cut into wedges
06 - 3 garlic cloves, smashed
→ Liquids
07 - 4 cups low-sodium beef broth
08 - 2 cups water
→ Spices & Seasonings
09 - Spice packet from corned beef or 2 tsp pickling spice
10 - 2 bay leaves
11 - Freshly ground black pepper, to taste
# Directions:
01 - Rinse the corned beef brisket under cold water and pat dry with paper towels. Place the brisket fat-side up in the bottom of a 6-quart or larger slow cooker.
02 - Sprinkle the included spice packet or pickling spice evenly over the top of the corned beef brisket.
03 - Arrange the quartered potatoes, carrot pieces, onion wedges, and smashed garlic cloves around and on top of the beef, distributing them evenly.
04 - Pour in the beef broth and water, ensuring the beef is just covered by the liquid. Add the bay leaves and grind black pepper over the top to taste.
05 - Cover the slow cooker with its lid. Cook on low heat for 6 hours until the beef begins to tenderize.
06 - Arrange the cabbage wedges on top of the cooking mixture during the last 2 hours of cooking. Replace the lid and continue cooking until the beef and vegetables are fork-tender.
07 - Carefully remove the brisket from the slow cooker and transfer it to a cutting board. Let it rest for 10 minutes before slicing to retain juices.
08 - Slice the brisket against the grain into thin slices. Serve the sliced beef alongside the tender vegetables. Ladle some of the cooking liquid over each serving for added moisture and flavor.
# Expert Tips:
01 -
- The meat becomes so tender it literally falls apart under your fork no knife fighting required
- Everything cooks together in one pot leaving you free to enjoy your day instead of standing at the stove
02 -
- Slicing against the grain is non negotiable unless you want chewy rubbery meat instead of tender melt in your mouth perfection
- That cooking liquid is liquid gold so whatever you do dont dump it down the drain
03 -
- If your brisket is floating too much above the liquid you can slice it in half horizontally to help it submerge
- That spice packet usually contains mustard seeds and peppercorns so dont be surprised by little bits in the sauce