Cozy Slow Cooker Corned Beef Cabbage (Printable)
Tender brisket with vegetables for comforting Irish-American flavors.
# What You'll Need:
→ Meats
01 - 1 (3–4 lb) corned beef brisket with spice packet
→ Vegetables
02 - 1 medium head green cabbage, cored and cut into wedges
03 - 6 medium carrots, peeled and cut into large chunks
04 - 6 small Yukon Gold potatoes, halved or quartered
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed
→ Liquids & Seasonings
07 - 4 cups low-sodium beef broth
08 - 2 cups water
09 - 2 bay leaves
10 - 8 whole black peppercorns
11 - 1 tbsp Dijon mustard (optional)
# Directions:
01 - Rinse the corned beef under cold water to remove excess brine. Place it fat side up in the slow cooker.
02 - Sprinkle the contents of the spice packet over the brisket. Add mustard if using.
03 - Arrange onion, garlic, carrots, potatoes, bay leaves, and peppercorns around and on top of the meat.
04 - Pour beef broth and water over the ingredients.
05 - Cover and cook on LOW for 8 hours, or until the meat is fork-tender.
06 - Add cabbage wedges during the last 2 hours of cooking.
07 - Carefully remove the corned beef and let it rest for 10 minutes. Slice against the grain.
08 - Serve the corned beef with vegetables, spooning some broth over for extra flavor.
# Expert Tips:
01 -
- The meat becomes so tender you barely need a knife and the vegetables soak up all that spiced broth
- Its almost entirely hands off cooking leaving you free for other things
02 -
- Adding cabbage too early turns it into mush which tastes fine but looks sad and defeats the purpose of wedges
- Letting the meat rest before slicing makes the difference between tender and falling apart completely
03 -
- Pat the brisket dry before searing it in a hot pan first for even deeper flavor
- The leftovers make incredible Reuben sandwiches or hash the next morning