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
- 1 onion sliced for sweetness and flavor
- 3 cloves garlic sliced
- 2 bay leaves for that subtle herbal kick
- 2 ½ to 3 cups water to create that rich broth depth
- 2 pounds potatoes peeled and quartered
- 2 large carrots chopped
- 1 small head green cabbage cut into wedges
Instructions
Instructions
- Place your corned beef brisket right into the slow cooker. Make sure you add the spice packet that came with it too.
- Toss in your sliced onion, garlic, and the two bay leaves. Pour in the 2 ½ to 3 cups of water.
- Layer your quartered potatoes and chopped carrots over the brisket. Do not mix.
- Put the cabbage wedges on last. The cabbage gets steamed perfect this way.
- Put the lid on your slow cooker and set it to low for 8 to 10 hours.
- Use natural release, then remove your corned beef and let it rest for a few minutes before slicing.
- Serve it up with the veggies alongside the rich broth.
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.