Slow Cooker Corned Beef and Cabbage Recipe
This Slow Cooker Corned Beef and Cabbage recipe is a classic, hearty dish perfect for celebrating St. Patrick's Day or enjoying a comforting Sunday supper. Tender corned beef is slowly cooked with flavorful beef broth, bay leaves, baby carrots, potatoes, and cabbage, creating a warm and satisfying meal with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Broth
- 3 to 4 lb. corned beef, with seasoning
- 4 cups low sodium beef broth
- 2 bay leaves
Vegetables
- 1 lb. baby carrots
- 2 lbs. baby potatoes, red and gold
- ½ head cabbage, chopped
Instructions
- Prepare the corned beef: Remove the corned beef from its packaging and place it in the bottom of the slow cooker. Pour in the beef broth to cover the meat and add the bay leaves on top. Cover the slow cooker and cook on LOW heat for 5 hours to allow the beef to become tender and infused with the broth's flavors.
- Add potatoes and carrots: After the initial 5 hours, place the baby potatoes and carrots around the brisket inside the slow cooker. Cover and continue cooking on LOW heat for an additional 3 hours so the vegetables soften and absorb the savory taste of the broth and beef.
- Cook the cabbage: Finally, add the chopped cabbage on top of the other ingredients. Cover and cook on LOW heat for another 30 minutes, which is just enough time to tenderize the cabbage without overcooking it.
- Serve: Use tongs and a slotted spoon to carefully remove the cabbage, carrots, and potatoes from the slow cooker. Then remove the corned beef and let it rest for 5 minutes before slicing it thinly across the grain. Plate everything together and enjoy your comforting, flavorful meal.
Notes
- For milder flavor, substitute beef broth with water.
- Resting the meat before slicing helps retain juices and tenderness.
- You can add mustard or horseradish sauce as a condiment when serving.
- Leftovers store well in the refrigerator for up to 3 days.
