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Easy Slow Cooker Corned Beef and Cabbage Recipe

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This slow cooker corned beef and cabbage is tender, flavorful, and incredibly easy to make. With minimal prep and a hands-off cooking method, it’s perfect for weeknights or St. Patrick’s Day celebrations.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket (with spice packet)
  • 1 tablespoon olive oil
  • 1 large yellow onion, cut into wedges
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 4 cups water or low-sodium beef broth
  • 1 head green cabbage, cut into 6–8 wedges
  • 1 ½ pounds baby potatoes or Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • Whole-grain mustard or horseradish (for serving, optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Prep the brisket: Remove the corned beef brisket from its packaging. Rinse it under cold water to remove excess brine. Pat it completely dry with paper towels. Set aside the spice packet if included.
  2. Sear the brisket: Heat olive oil in a large skillet over medium-high heat. Once shimmering, place the brisket fat-side down. Cook undisturbed for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes.
  3. Layer the aromatics: Place onion wedges and smashed garlic cloves in the bottom of a 6-quart or larger slow cooker. Add bay leaves and peppercorns.
  4. Add brisket and liquid: Place the seared brisket on top of the onions and garlic, fat-side up. Sprinkle the spice packet (or 2 tablespoons pickling spice) over the top. Pour in water or beef broth until it comes about halfway up the sides of the brisket.
  5. Cook low and slow: Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the brisket is fork-tender.
  6. Add vegetables: About 30-40 minutes before serving, remove the brisket from the slow cooker and place on a cutting board. Cover loosely with foil. Add potatoes, carrots, and cabbage wedges to the broth. Stir gently. Cover and cook on high for 30-40 minutes until vegetables are tender.
  7. Slice and serve: Slice the brisket against the grain into ¼-inch thick slices. Arrange on a platter with the vegetables. Spoon some cooking broth over the top. Garnish with parsley if desired. Serve with whole-grain mustard or horseradish.

Notes

For best results, don’t skip searing the brisket. Add cabbage later to avoid mushiness. Let meat rest before slicing. Leftovers keep for up to 4 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: slow cooker corned beef and cabbage, corned beef, cabbage, St. Patrick's Day, easy dinner, comfort food

Find it online: https://breezybake.com/easy-slow-cooker-corned-beef-and-cabbage-recipe/