Name: Slow Cooker Corned Beef and Cabbage
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: Irish-American
Ingredients: 3-4 lb corned beef brisket with spice packet; 1 lb Yukon Gold potatoes, quartered; 4 large carrots, peeled and cut into chunks; 1 medium onion, quartered; 4 garlic cloves, smashed; 1 small head of cabbage, cut into wedges; 3 cups water or light beer; 1 tsp black peppercorns; Optional: Fresh parsley for garnish

Indulge in the ultimate comfort food with this tender, flavorful corned beef cooked to perfection in your slow cooker. Paired with hearty cabbage, carrots, and potatoes, this recipe transforms humble ingredients into a soul-warming meal that’s perfect for family dinners, St. Patrick’s Day, or cozy evenings at home.

Recipe Tips and Tricks

Don’t skip the spice packet: It adds traditional flavor to the beef. If missing, substitute with bay leaves, mustard seeds, and peppercorns.
Layer thoughtfully: Place potatoes and carrots at the bottom for even cooking and to soak up the beef’s juices.
Avoid overcooking cabbage: Add cabbage in the last hour to keep it crisp-tender.
Slice across the grain: This ensures the corned beef is tender and easy to chew.
Let it rest: Allow the corned beef to rest for 10 minutes before slicing for better flavor and presentation.

Why You’ll Love This Recipe

This slow cooker corned beef and cabbage recipe is a one-pot wonder that delivers a tender, juicy meal with minimal effort. The slow cooker does all the work, filling your kitchen with enticing aromas as the beef, vegetables, and spices meld together. It’s a versatile dish suitable for celebrations, meal prepping, or comforting weeknight dinners. Plus, the leftovers make fantastic sandwiches or hash the next day!

Yield: Serves 6

Slow Cooker Corned Beef and Cabbage

Slow-cooked corned beef with tender cabbage, carrots, and potatoes creates a hearty, flavorful, and easy-to-make comfort meal.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

3-4 lb corned beef brisket with spice packet
1 lb Yukon Gold potatoes, quartered
4 large carrots, peeled and cut into chunks
1 medium onion, quartered
4 garlic cloves, smashed
1 small head of cabbage, cut into wedges
3 cups water or light beer
1 tsp black peppercorns
Optional: Fresh parsley for garnish

Instructions

Prepare the Slow Cooker: Place potatoes, carrots, onion, and garlic in the bottom of the slow cooker.
Add the Corned Beef: Place the corned beef brisket on top of the vegetables. Sprinkle the spice packet over the beef.
Pour the Liquid: Add water or beer to the slow cooker, ensuring the beef is mostly submerged. Add peppercorns.
Cook Low and Slow: Cover and cook on low for 8 hours or until the beef is fork-tender.
Add the Cabbage: In the last hour of cooking, arrange cabbage wedges around the beef.
Rest and Serve: Remove the beef and let it rest for 10 minutes. Slice against the grain and serve with vegetables and broth. Garnish with parsley if desired.

Notes

For best results, use fresh, high-quality ingredients.
Experiment with different types of potatoes and cabbage for a customized flavor profile.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 2734Total Fat 167gSaturated Fat 66gTrans Fat 0gUnsaturated Fat 78gCholesterol 962mgSodium 470mgCarbohydrates 23gFiber 3gSugar 3gProtein 264g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Corned Beef Brisket: Opt for a 3-4 pound brisket with a spice packet for convenience and authentic flavor.
Potatoes: Yukon Golds hold their shape well, while Russets provide a softer texture.
Carrots: Use whole carrots for better texture compared to baby carrots.
Cabbage: Green cabbage works best; chop into wedges for easy serving.
Beer or Broth: A light beer or beef broth adds depth to the cooking liquid.
Garlic and Onion: Enhance the savory profile of the dish.

Variations and Substitutions

Vegetarian Option: Replace corned beef with hearty vegetables like turnips or parsnips and season with smoked paprika for depth.
Add Spice: Include a pinch of red pepper flakes for heat.
Swap Liquids: Use apple cider for a slightly sweet twist or vegetable broth for a lighter flavor.
Add Herbs: Fresh thyme or parsley brightens the dish.
Gluten-Free: Ensure broth and corned beef are certified gluten-free.

Storage Options

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze sliced corned beef and vegetables in separate containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm in a skillet with a bit of broth to retain moisture.