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Slow Cooker Corned Beef with Cabbage and Potatoes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Slow Cooker Corned Beef and Cabbage

Perfect recipe for celebrating St. Patrick's Day or any day with tender corned beef and steamed cabbage.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 81 kcal

Equipment

  • 1 Slow cooker 6-quart size

Ingredients
  

Main ingredients

  • 5 to 6 pounds Corned beef flat cut, pickling spices included
  • 4 to 6 Potatoes small, red or Yukon Gold, cut in halves if large
  • 1 Onion large, quartered
  • 1.5 cups Baby carrots sweet and perfect for slow cooking
  • 2 ribs Celery cut into big chunks
  • 3 cloves Garlic smashed
  • 2 tablespoons Pickling spice optional, sprinkle on the beef
  • 2 to 4 cups Beef broth enough to mostly cover everything
  • 1 medium Cabbage cut into thick wedges

Instructions
 

Instructions

  • Place the corned beef in the slow cooker base. Sprinkle the pickling spice on top if you’re using the extra.
  • Scatter the potatoes, onion, carrots, celery, and smashed garlic all around the meat.
  • Pour in the beef broth just till it mostly covers the ingredients but don’t drown the cabbage since it goes on top.
  • Arrange the cabbage wedges on the very top.
  • Pop the slow cooker lid on tight and set it to low for about 8 to 10 hours.
  • When done, carefully lift out the corned beef and let it rest for a few minutes so the juices settle.
  • Slice it against the grain nice and thin, then serve the meat with all those steamed veggies on the side.

Notes

Serve with mustard or horseradish for extra flavor.