Slow Cooker Corned Beef and Cabbage That'll Make You Smile
This slow-cooked dish features tender corned beef, carrots, and cabbage that melt together for a heartwarming meal.
Equipment
- 1 Slow cooker
Ingredients
Main ingredients
- 1 (5 to 6 pound) flat cut corned beef with pickling spices included
- 4 to 6 small potatoes red new or Yukon Gold
- 1 large onion quartered
- 1 ½ cups baby carrots
- 2 ribs celery cut in 3-inch pieces
- 3 cloves garlic smashed
- 2 tablespoon pickling spice extra for more flavor
- 2 to 4 cups beef broth enough to mostly cover the beef
- 1 medium head cabbage cut into 1 inch wedges
Instructions
Instructions
- Place the corned beef in the slow cooker first. Sprinkle with that pickling spice if you got extra, it helps bring it all out.
- Add the halved potatoes, quartered onion, carrots, celery, and garlic on top of the beef. Layering like this traps all those flavors real good.
- Pour the beef broth over everything. You want the beef mostly submerged so it stays tender and juicy.
- Cover the lid and set your cooker to low. Let it cook for 8 to 10 hours. That valve hiss you hear when the pressure builds is a good sign you’re getting there.
- About 1 hour before you’re ready to eat, tuck in the cabbage wedges into the broth. Push ’em down so they soak up that flavor and cook right.
- Once the full cooking time is up, carefully remove the beef and let it rest for 10 minutes. This rest lets the meat retain juices and makes slicing easier.
- Slice the beef against the grain with a sharp knife. Serve it right alongside those savory veggies and pour some broth over it all for that perfect finish.
Notes
Serve with additional broth for extra flavor. Leftovers can be stored for future meals and taste just as delicious.