Description
This Slow Cooker Corned Beef and Cabbage is a classic comfort meal that’s easy to prepare and perfect for St. Patrick’s Day or a hearty family dinner. The slow cooker does all the work, resulting in tender, flavorful corned beef paired with soft potatoes, carrots, and cabbage—all cooked in a savory broth.
Ingredients
Scale
- 1 (3 to 4-pound) corned beef brisket, including spice packet
- 4 cups water
- 2 bay leaves
- 2 cloves garlic, minced
- 1 onion, quartered
- 4 large carrots, peeled and cut into 2-inch pieces
- 6 medium potatoes, peeled and quartered
- 1 small head cabbage, cut into wedges
Instructions
Prepare & Cook the Corned Beef:
- Place the corned beef brisket into the slow cooker.
- Sprinkle the spice packet over the meat.
- Add water, bay leaves, garlic, and onion to the slow cooker.
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the beef is fork-tender.
Add the Vegetables:
- Add carrots, potatoes, and cabbage around the beef in the slow cooker.
- Cover and cook on LOW for another 2-3 hours, until vegetables are tender.
Serve & Enjoy:
- Remove the corned beef, let it rest for a few minutes, then slice against the grain.
- Serve with the cooked vegetables and drizzle some cooking liquid over the top for extra flavor.
- Enjoy your hearty, flavorful corned beef and cabbage!
Notes
- If you prefer firmer vegetables, add them closer to the last 2 hours of cooking.
- For extra flavor, replace half of the water with beef broth or Guinness beer.
- Leftovers make great sandwiches the next day!
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85 mg