Print

Tender Slow Cooker Corned Beef & Cabbage – The Best Easy Recipe

tender slow cooker corned beef and cabbage - featured image
Print Recipe

This slow cooker corned beef and cabbage is a game-changer—foolproof tenderness with minimal effort. Set it and forget it for a hearty, crowd-pleasing meal that tastes like a warm hug on a cold day.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket (with the spice packet)
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 1 ½ pounds baby potatoes (or Yukon Gold, halved)
  • 1 medium head green cabbage, cut into 8 wedges
  • 4 large carrots, peeled and cut into 2-inch chunks

Instructions

  1. Prep the Brisket (5 minutes): Remove the corned beef from its packaging. Reserve the spice packet. Rinse the brisket under cold water to remove excess brine. Pat it dry with paper towels. If there’s a thick layer of fat on top (usually ¼ to ½ inch), trim some off, but leave a thin layer to keep the meat moist.
  2. Layer the Aromatics (5 minutes): Place the quartered onion and smashed garlic cloves in the bottom of your slow cooker to create a bed for the brisket.
  3. Season the Brisket (2 minutes): Sprinkle the contents of the spice packet over the brisket. Add the extra whole peppercorns and bay leaves. Rub the spices into the meat.
  4. Add the Liquid (2 minutes): Place the brisket fat-side up on top of the onions. Pour in the beef broth and water. The liquid should come about halfway up the sides of the brisket.
  5. Cook Low and Slow (8-10 hours on LOW / 4-5 hours on HIGH): Put the lid on and set your slow cooker to LOW for best tenderness.
  6. Add the Vegetables (During the Last Hour): About 60 minutes before serving, add the baby potatoes and carrot chunks to the broth, tucking them around the brisket. Nestle the cabbage wedges on top. Cook for another 45-60 minutes until cabbage is tender but not mushy and potatoes are fork-tender.
  7. Rest and Slice (10-15 minutes): Transfer the brisket to a cutting board and let it rest for at least 10 minutes. Use a slotted spoon to transfer vegetables to a serving platter. Discard bay leaves.
  8. Slice Against the Grain: Look at the lines running through the meat (the grain) and slice perpendicular to those lines for tender slices.
  9. Serve and Enjoy: Arrange sliced corned beef on the platter with vegetables. Spoon a little cooking broth over the meat to keep it moist. Serve with Irish soda bread or whole-grain mustard.

Notes

Rinse the brisket to control saltiness. Add cabbage in the last hour to avoid mushiness. Let brisket rest before slicing. For best results, cook on LOW. Can be made a day ahead for deeper flavor.

Nutrition

Keywords: slow cooker corned beef, corned beef and cabbage, St. Patrick's Day recipe, easy corned beef, one-pot meal, Irish comfort food

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