Slow Cooker Corned Beef and Cabbage

A deliciously hearty and tender slow-cooked corned beef dish, infused with rich flavors and served with tender vegetables.

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 81 kcal

Equipment

1 Slow cooker 6-quart

Ingredients

Main ingredients

Flat cut corned beef with pickling spices 5 to 6 pound
4 to 6 Small potatoes halved if larger than 2 inches, use red or Yukon Gold
1 Large onion quartered
1 ½ cups Baby carrots
2 Ribs celery cut into 3-inch pieces
3 cloves Garlic peeled
2 tablespoons Pickling spice optional
2 to 4 cups Beef broth
1 medium head Cabbage cut into 1-inch wedges

Instructions

Place the corned beef flat cut right into the slow cooker pot. Sprinkle the pickling spices across the top, this will warm those flavors right into the meat.
Toss your halved potatoes around and fit in the quartered onion next. Then add baby carrots beside them and celery ribs in too. Don’t forget the garlic cloves lounging in there.
Pour in the beef broth just enough to cover the veggies. Don’t drown the meat though. You’re aiming to soak those veggies in broth depth, but keep the corned beef just peeking above that liquid.
Put the lid on tight and set your cooker on low for 8 to 10 hours if you got time. Crunched for time? High for 4 to 5 hours does the trick just fine.
Near the last hour, slice your cabbage into wedges about one inch thick. Tuck them in on top of everything to steam nicely while your corned beef finishes cooking to tender pull state.
Let your cooker’s steam cues tell you when it’s done. You might wanna do a slow release first to avoid splatter, especially with all that broth and steam inside.
After pressure’s released, pull out that meat and veggies. Slice against the grain for the juiciest slices that fall apart easily and soak up all that broth.
Serve up your corned beef and cabbage with the potatoes and carrots on the side. Pour some of that broth over it before you sit down.

Notes

Pack your leftover corned beef and veggies in airtight containers before sticking them in the fridge. This helps keep the flavors and broth depth locked in tight.

If you want to save it longer, freezing works great. Wrap slices of meat and veggies separately in foil or plastic wrap, then pop into freezer bags. Wanna reheat, thaw in fridge overnight for the best texture.