Cozy Slow Cooker Corned Beef Cabbage (Printable)
Tender brisket with cabbage, carrots, and potatoes slow-cooked in fragrant beef broth for an easy, hearty family dinner.
# 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
# Step-by-step:
01 - Rinse the corned beef brisket under cold water and pat dry. Place it fat-side up in the bottom of a large slow cooker.
02 - Sprinkle the included spice packet or pickling spice evenly over the beef.
03 - Arrange potatoes, carrots, onion, and garlic around and on top of the beef.
04 - Pour beef broth and water into the slow cooker, ensuring the beef is just covered. Add bay leaves and a few grinds of black pepper.
05 - Cover and cook on low for 8 hours or until beef and vegetables are fork-tender.
06 - Add cabbage wedges on top during the last 2 hours of cooking.
07 - Remove brisket to a cutting board and let rest for 10 minutes. Slice against the grain.
08 - Serve sliced beef with vegetables and ladle some cooking liquid over top.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- Tender, melt-in-your-mouth beef with vegetables that soak up all that flavorful broth
- Leftovers make incredible sandwiches the next day
02 -
- Don't skip rinsing the beef unless you love incredibly salty food
- Add cabbage in the last 2 hours or it will turn to mush
- Letting the beef rest before slicing makes all the difference in texture
03 -
- Trim some of the fat cap before cooking if you prefer a leaner result
- Reserve the cooking liquid to use as a base for vegetable beef soup later