Corned Beef and Cabbage Slow Cooker Recipe
This Slow Cooker Corned Beef and Cabbage recipe packs all of the deliciousness of corned beef into a meal that cooks itself. Talk about a stroke of good fortune on St. Patrick’s Day or any day of the year!
Equipment
- 1 Slow cooker 6 QT
Ingredients
Main ingredients
- 3 to 4 pounds Corned beef brisket uncooked, with spice packet included
- 1 Whole onion peeled and ready to toss in
- 3 cloves Garlic sliced nice and thin to spread flavor around
- 2 Bay leaves that bring that earthy aroma you love
- 2 ½ to 3 cups Water to make the perfect broth depth for slow cooking
- 2 pounds Potatoes peeled and quartered for even cooking
- 2 large Carrots chopped up so they soften just right
- 1 small head Green cabbage cut into wedges to sit on top and steam
Instructions
Instructions
- Start by plopping that corned beef brisket into your slow cooker. Sprinkle over the spice packet like you’re layering in all that good flavor right from the start.
- Add your sliced onion, garlic cloves, and those bay leaves that’ll infuse the broth.
- Pour in 2 ½ to 3 cups water—enough for broth depth but not too much to float everything away.
- Arrange the quartered potatoes and chopped carrots all around the brisket like they’re cozying up to soak in flavors.
- Set the cabbage wedges on top of your veg. This way they steam softly without getting soggy and keep their bite.
- Put the lid on tight, check that sealing ring’s sitting right, then set your cooker on low for 8 hours. Let the pressure build work its slow magic, uh, I mean, slow cooking process.
- When the timer’s up, give it a natural release so the pressure drops easy. Slice up your tender brisket and serve alongside those cozy veggies. You’re ready for some serious comfort food.
Notes
Up to 2 cups of water can be replaced with beer if desired. If your corned beef doesn’t have a spice packet, add a couple of tablespoons of pickling spices, a few peppercorns, and a bay leaf. Bundle them up in cheesecloth and add them to the slow cooker.
If using russet or baking potatoes, they should be peeled. If using thin skinned potatoes (red, Yukon gold), peeling is optional. Once cooked, corned beef should be tender (mine usually cooks closer to the 10 hour time). Appliances can vary, if your corned beef is not tender, it likely needs to cook longer. It is essential to cut your corned beef across the grain.