Cozy Slow Cooker Corned Beef Cabbage (Printer-Friendly)
Hearty corned beef with cabbage and vegetables simmered to tender perfection.
# 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
# How To Make It:
01 - Rinse the corned beef brisket under cold water and pat dry with paper towels. Place the brisket fat-side up in the bottom of a large slow cooker.
02 - Sprinkle the included spice packet or pickling spice evenly over the entire surface of the beef.
03 - Arrange the quartered potatoes, carrots, onion wedges, and smashed garlic cloves around and on top of the beef.
04 - Pour the beef broth and water into the slow cooker, ensuring the beef is just barely covered. Add bay leaves and several grinds of black pepper.
05 - Cover and cook on low heat for 8 hours or until the beef and vegetables are fork-tender.
06 - Gently place the cabbage wedges on top of the cooking ingredients during the last 2 hours of cooking time.
07 - Carefully remove the brisket to a cutting board and let rest for 10 minutes before slicing against the grain into thin slices.
08 - Arrange sliced beef and vegetables on serving plates. Ladle some of the cooking liquid over the top for added moisture and flavor.
# Helpful Hints:
01 -
- The slow cooker does absolutely all the heavy lifting while you go about your day
- Leftovers somehow taste even better the next morning with eggs
- One pot feeds a crowd with minimal cleanup and maximum comfort
02 -
- Adding cabbage too early makes it disappear into nothingness, so patience during those last two hours pays off
- Letting the meat rest before slicing is non-negotiable or you'll lose all those precious juices
- The broth will be quite salty from the brisket, so taste it before seasoning further
03 -
- Check the liquid level halfway through cooking and add more water if needed
- Skip the extra salt since the brisket curing process already seasons everything