Description
This Slow Cooker Corned Beef and Cabbage recipe is a classic, hearty dish perfect for a comforting meal. Tender corned beef is slow-cooked with potatoes, carrots, celery, garlic, and onions, then finished with cabbage to create a flavorful, satisfying dinner that's easy to prepare and ideal for family gatherings or St. Patrick's Day celebrations.
Ingredients
Meat
- 1 (5 to 6 pound) flat cut corned beef (with pickling spices)
Vegetables
- 4 to 6 small potatoes
- 1 large onion (quartered)
- 1 1/2 cups baby carrots
- 2 ribs of celery (cut into 3-inch pieces)
- 3 cloves garlic
- 1 medium head cabbage (cut into 1 inch wedges)
Liquids & Spices
- 2 tablespoons pickling spice (optional, add to the slow cooker)
- 2 to 4 cups beef broth (enough to just barely reach the top of the corned beef)
Instructions
- Prepare Vegetables: Place the potatoes, onions, baby carrots, celery pieces, and garlic cloves in the bottom of a 6-quart slow cooker to create a flavorful base for the corned beef.
- Add Corned Beef: Put the corned beef on top of the vegetables with the fat side up. Pour any juices from the corned beef package into the slow cooker for extra flavor. Add the included packet of pickling spices and optionally an additional 2 tablespoons of all-purpose pickling spice for enhanced taste.
- Add Broth and Cook: Pour enough beef broth into the slow cooker to just barely cover the top of the corned beef, usually about 3 cups. Cover and cook on low heat for approximately 9 hours, allowing the meat to become tender and the flavors to meld.
- Add Cabbage: About one hour before serving, add the cut cabbage wedges around the brisket in the broth. Cover and continue cooking for an additional hour or until the cabbage reaches your preferred tenderness.
- Serve: Remove the brisket from the slow cooker, discard excess fat if desired, and slice or shred the beef against the grain. Serve with the cooked cabbage and vegetables, and accompany with spicy mustard or horseradish sauce for added zest.
Notes
- For best results, use a 6-quart slow cooker to ensure even cooking.
- The optional additional pickling spice can enhance the flavor but omit it if you prefer a milder taste.
- Cabbage should be added late in the cooking process to prevent it from becoming too soft or mushy.
- Leftovers can be refrigerated for up to 3-4 days and reheat well.
- Serving with spicy mustard or horseradish complements the rich flavors of the corned beef.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish-American