Slow Cooker Corned Beef and Cabbage Recipe

On cold evenings I lean on Slow Cooker Corned Beef and Cabbage more than almost anything else I cook. The onion slowly softens against the potatoes until the whole pot turns savory and warm. It is the kind of meal I can start before work and mostly forget about until the timer reminds me.

Easy Slow Cooker Corned Beef and Cabbage

This recipe features corned beef brisket slow-cooked with cabbage, carrots, and potatoes, resulting in a deliciously tender and flavorful meal. It takes about 8 hours to cook and serves 6 people.

Ingredients

• 3-4 pounds corned beef brisket
• 1 medium onion, quartered
• 4 cloves garlic, minced
• 4 medium carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and quartered
• 1 small head of cabbage, cut into wedges
• 4 cups beef broth
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns
• 1 bay leaf
• Salt to taste

Instructions

1. Prepare the Slow Cooker: Place the quartered onion and minced garlic at the bottom of the slow cooker.
2. Add the Corned Beef: Place the corned beef brisket on top of the onions, fat side up. Sprinkle the seasoning packet that comes with the brisket over the meat.
3. Add Vegetables: Layer the carrots and potatoes around the brisket. Pour in the beef broth, ensuring the meat is mostly submerged.
4. Cook: Cover and cook on low for 8 hours or until the meat is tender.
5. Add Cabbage: In the last hour of cooking, add the cabbage wedges on top of the brisket and cook until tender.
6. Serve: Remove the corned beef from the slow cooker and let it rest for a few minutes before slicing. Serve with the vegetables and some of the cooking liquid.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes

Nutrition Information

• Servings: 6 servings
• Calories: 350kcal
• Fat: 20g
• Protein: 30g
• Carbohydrates: 15g

I usually make a double batch of Slow Cooker Corned Beef and Cabbage because the leftovers disappear faster than the first serving. If you have picky eaters at the table, let them add their own toppings and it tends to win them over. It has become one of those quiet staples I never regret starting.