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Slow Cooker Corned Beef and Cabbage

A tender and juicy corned beef dish paired with perfectly seasoned cabbage, carrots, and potatoes, ideal for family dinners or St. Patrick’s Day celebrations.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Irish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Corned Beef
  • 3-4 lbs Corned beef brisket the star of the dish
  • 4 cups Beef broth adds depth to the cooking liquid
  • 4 cloves Garlic minced or whole
  • 1 tbsp Black peppercorns for a touch of spice
For the Vegetables
  • 1 head Cabbage sliced into wedges
  • 4 medium Carrots cut into thick chunks
  • 4 medium Potatoes Yukon Gold or red potatoes
For Serving (Optional)
  • 1 tbsp Dijon mustard adds a tangy kick
  • 2 tbsp Fresh parsley chopped for garnishing

Method
 

Preparation
  1. Rinse the corned beef under cold water to remove excess salt. Slice the cabbage into wedges and chop the carrots and potatoes.
Layering
  1. In the slow cooker, layer the potatoes and carrots at the bottom, followed by the cabbage wedges.
Adding the Beef
  1. Place the corned beef on top of the vegetables and sprinkle any seasoning packet that comes with it.
Adding Liquid
  1. Add enough beef broth or water to almost cover the meat, about 4 cups.
Cooking
  1. Cover and cook on low for 8-10 hours or high for about 4-5 hours until the corned beef is fork-tender.
Checking Doneness
  1. About 30 minutes before serving, check if the cabbage is just tender but still vibrant green.
Serving
  1. Serve with a sprinkle of fresh parsley on top for color and flavor.

Notes

Choose quality meat for the best results and don’t skip the spices for added flavor.