Description
This Slow Cooker Corned Beef & Cabbage is a classic Irish dish that’s simple to make and packed with flavor. Tender corned beef, soft cabbage, and a rich broth come together in your slow cooker for a delicious, hassle-free dinner. Perfect for St. Patrick’s Day or any day of the year!
Ingredients
Units
Scale
- 3–4 lb corned beef brisket with spice packet
- 4 cups beef broth
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1 small head of cabbage, cut into wedges
- 4–5 large carrots, peeled and cut into chunks
- 6–8 small potatoes, halved or quartered
Instructions
- Place the corned beef brisket in the slow cooker, fat side up.
- Add the spice packet, beef broth, onion, garlic, bay leaf, and peppercorns to the slow cooker.
- Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the corned beef is tender.
- About 1 hour before serving, add the cabbage, carrots, and potatoes to the slow cooker.
- Cover and cook for the remaining time until the vegetables are tender.
- Once cooked, remove the corned beef and let it rest for 10-15 minutes before slicing against the grain.
- Serve the corned beef with the vegetables and some of the broth.
Notes
- For extra flavor, you can add a splash of apple cider vinegar or mustard to the broth.
- If you prefer a crispy crust on the corned beef, sear it in a hot skillet for 2-3 minutes on each side before placing it in the slow cooker.
- Serve with mustard or horseradish sauce on the side for added zing
Nutrition
- Serving Size: 1 slice of corned beef with vegetables
- Calories: ~350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg