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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.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
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.