Description
This Slow Cooker Corned Beef and Cabbage is a classic Irish recipe perfect for St. Patrick’s Day or any family dinner. Tender corned beef brisket accompanied by vegetables and a flavorful broth.
Ingredients
Scale
- 3 to 4 pounds corned beef brisket, point or flat (with included spice packet, fat cap removed)
- 1 large white or yellow onion, thickly sliced
- 4 garlic cloves, minced
- 2 dried bay leaves
- 1 ½ pounds small red potatoes, cut in half if large
- 8 oz carrots, peeled and cut into 2-inch pieces
- 1 ½ cups low-sodium chicken broth, beef broth, water, or stout beer
- 1 small or ½ medium green cabbage, cut into thin wedges
- chopped fresh parsley (optional, for serving)
- coarse grain mustard (optional, for serving)
- horseradish sauce (optional, for serving)
Instructions
- Remove the corned beef from its packaging and rinse well under cold running water. Pat dry with paper towels and set aside.
- In the bottom of a large 6- to 8-quart slow cooker, spread out the sliced onions and garlic.
- Place the corned beef brisket, fat side up, over the onions. Sprinkle the included seasoning packet over top of the corned beef, and top with the bay leaves.
- Add the potatoes and carrots around the corned beef.
- Pour liquid of choice (broth, water, or beer) into the slow cooker over the vegetables.
- Cover and cook on the low setting for 8 to 10 hours.
- When about 2 hours of cooking time remains, remove the lid and arrange the cabbage wedges over the beef and vegetables.
- Replace the lid and continue cooking for 2 hours, until the brisket is fork tender.
- To serve, remove the corned beef to a cutting board and allow it to sit for 5-10 minutes while you use a slotted spoon to transfer the vegetables to a serving platter.
- Slice the corned beef against the grain and arrange slices on the platter with the vegetables. Spoon some of the cooking liquid from the slow cooker over the beef and vegetables.
- If desired, garnish with chopped fresh parsley and serve with coarse grain mustard or horseradish sauce on the side.
- Store leftovers in an airtight container in the fridge for up to 5 days. Leftover sliced corned beef can be used to make a delicious Reuben sandwich or corned beef hash.
Notes
- Preheat the oven to 350℉ if cooking in the oven.
- Add the onions and garlic to the bottom of a 6-quart Dutch oven (or larger) and place the corned beef brisket on top.
- Sprinkle with the contents of the spice packet and top with bay leaves. Pour your liquid of choice (broth, beer, or water) over the vegetables, ensuring the brisket is not fully submerged.
- Place the cabbage wedges alongside the brisket and sprinkle these with salt and pepper.
- Cover and cook in the preheated oven for 3 hours or until very tender.
- Use an Instant Pot by placing the rack at the bottom with the corned beef brisket, garlic, spice packet, bay leaves, and 4 cups water sealed under high pressure for 20 minutes per pound of brisket.
- If not tender, pressure cook an additional 10-20 minutes.
- Add the onion, carrots, potatoes, and cabbage to the Instant Pot, submerging them in the cooking liquid and cooking on high pressure for 10 to 12 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice of brisket with vegetables
- Calories: 450
- Sugar: 3g
- Sodium: 1500mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg