Easy Slow Cooker Corned Beef and Cabbage

why make this recipe

Easy Slow Cooker Corned Beef and Cabbage is a delightful dish that brings comfort and satisfaction with minimal effort. It’s perfect for busy days when you want a hearty meal without spending too much time in the kitchen. The slow cooker does all the work, allowing the flavors to meld beautifully over several hours. Plus, it’s a classic dish that many people enjoy, especially around holidays like St. Patrick’s Day.

how to make Easy Slow Cooker Corned Beef and Cabbage

Ingredients

• 1 (5 to 6 pound) flat cut corned beef (with pickling spices)
• 4 to 6 small potatoes
• 1 large onion (quartered)
• 1 1/2 cups baby carrots
• 2 ribs celery (cut into 3-inch pieces)
• 3 cloves garlic
• 2 tablespoons pickling spice (optional)
• 2 to 4 cups beef broth
• 1 medium head cabbage (cut into 1 inch wedges)

Directions

1. Place the potatoes, onions, carrots, celery, and garlic cloves at the bottom of a 6-quart slow cooker.
2. Add the corned beef on top of the vegetables, fat side up. Pour any juices from the corned beef package into the slow cooker for extra flavor.
3. Add the packet of pickling spices that came with the corned beef. If you enjoy stronger flavors, sprinkle an additional 2 tablespoons of pickling spice into the pot.
4. Pour enough beef broth over the ingredients to just cover the top of the corned beef. Typically, around 3 cups will suffice, but adjust based on your slow cooker’s size.
5. Cover and cook on low for about 9 hours.
6. About an hour before serving, add the cabbage wedges to the broth around the brisket. Cover and continue to cook for an hour or until the cabbage reaches your preferred tenderness.
7. Once the cooking time is up, take the brisket out of the slow cooker. You can remove the fat layer if you want. Slice or shred the beef against the grain and serve with spicy mustard or horseradish sauce along with the cabbage and other vegetables.

how to serve Easy Slow Cooker Corned Beef and Cabbage

Serve the corned beef hot, with the cabbage and vegetables on the side. You can add spicy mustard or horseradish sauce for a kick. This dish pairs well with crusty bread, which can be used to scoop up the savory broth and vegetables.

how to store Easy Slow Cooker Corned Beef and Cabbage

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze the corned beef and vegetables. Just make sure to cool everything completely before transferring to a freezer-safe container. When ready to enjoy, thaw it in the fridge overnight and reheat on the stove or in the microwave.

tips to make Easy Slow Cooker Corned Beef and Cabbage

• Choose a flat cut brisket for more tenderness and flavor.
• Don’t skip the pickling spice; it adds a unique taste to the dish.
• Adjust the amount of vegetables according to your preference. Feel free to add other root vegetables like parsnips or turnips.
• For a richer broth, consider using homemade beef broth instead of store-bought.

variation

You can add additional vegetables like parsnips or turnips for a different flavor profile. If you want a spicier kick, consider adding a few red pepper flakes or a splash of hot sauce while cooking.

FAQs

Q: Can I cook corned beef without a slow cooker?
A: Yes, you can cook corned beef on the stove or in the oven. Simply follow similar ingredients and cooking times, adjusting as necessary.

Q: Is it okay to add more broth?
A: Yes, you can add more broth if you want a thinner sauce or if the vegetables absorb a lot of liquid during cooking. Just keep an eye on it.

Q: Can I use any type of cabbage?
A: Green cabbage is traditional, but you can also use savoy or napa cabbage for a slightly different texture and flavor.

Easy Slow Cooker Corned Beef and Cabbage

A hearty and comforting dish made effortlessly in a slow cooker, perfect for busy days and ideal around holidays like St. Patrick's Day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Irish

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 each 5 to 6 pound flat cut corned beef (with pickling spices)
• 4 to 6 small potatoes
• 1 large onion (quartered)
• 1.5 cups baby carrots
• 2 ribs celery (cut into 3-inch pieces)
• 3 cloves garlic
• 2 tablespoons pickling spice (optional)
• 2 to 4 cups beef broth Adjust based on slow cooker size
• 1 medium head cabbage (cut into 1 inch wedges)

Method

 

Preparation

1. Place the potatoes, onions, carrots, celery, and garlic cloves at the bottom of a 6-quart slow cooker.
2. Add the corned beef on top of the vegetables, fat side up. Pour any juices from the corned beef package into the slow cooker for extra flavor.
3. Add the packet of pickling spices that came with the corned beef, and if you enjoy stronger flavors, sprinkle an additional 2 tablespoons of pickling spice into the pot.
4. Pour enough beef broth over the ingredients to just cover the top of the corned beef, typically around 3 cups.

Cooking

1. Cover and cook on low for about 9 hours.
2. About an hour before serving, add the cabbage wedges to the broth around the brisket. Cover and continue to cook for an hour or until the cabbage reaches your preferred tenderness.
3. Once the cooking time is up, take the brisket out of the slow cooker. You can remove the fat layer if you want.
4. Slice or shred the beef against the grain and serve with spicy mustard or horseradish sauce along with the cabbage and other vegetables.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the corned beef and vegetables in a freezer-safe container.