Hearty Slow Cooker Corned Beef and Cabbage Comfort (Print Version)

Slow Cooker Corned Beef and Cabbage: Enjoy fork-tender beef and flavorful veggies with this super easy, comforting recipe. Perfect for a fuss-free meal!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 7 Hours 30 Minutes minutes
Total Time: 22 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Contains Beef, Gluten (from beer)

# Ingredients:

→ Main Stars

01 - 3-4 lb corned beef brisket, with spice packet

→ Flavor Boosters & Liquids

02 - 4 cups beef broth
03 - 1 (12 oz) bottle Guinness beer (or dark stout)
04 - 2 bay leaves
05 - 1 tsp whole black peppercorns

→ Veggies & Aromatics

06 - 1.5 lbs small red potatoes, halved or quartered
07 - 1 lb carrots, peeled and cut into 1-inch chunks
08 - 1 medium head green cabbage, cut into 6-8 wedges

→ Finishing Touch

09 - Dijon mustard, for serving

# Instructions:

01 - First things first, take that corned beef brisket out of its packaging and give it a good rinse under cold water. This helps remove some of the excess salt from the brining process. Then, pop it right into your slow cooker. Mine is a 6-quart, and a 3-4 pound brisket fits just perfectly. You'll want to place it fat-side up, trust me on this; it helps keep the meat moist as it cooks down. This is where I start to get excited, knowing that in a few hours, my kitchen will smell absolutely divine, like pure comfort.
02 - Next, pour in the beef broth and the Guinness beer around the brisket. If you're skipping the beer, just use more broth! Then, open that little spice packet that came with your corned beef and sprinkle all those glorious spices over the top. Add the bay leaves and whole black peppercorns. This is where the magic really starts to happen, building those deep, savory flavors. I once forgot the spice packet, and I didn't expect that; the flavor was definitely missing that classic tang, so don't be like me!
03 - Cover your slow cooker and set it to cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Honestly, I always go for the low and slow method; it just makes the meat so incredibly tender, practically falling apart with a fork. You'll want to check it for tenderness after the suggested time. It should be easily pierced with a fork. The smell filling your home during these hours? Pure bliss, a true sign of good things to come!
04 - About 2.5 to 3 hours before the cooking time is up (if on LOW) or about 1.5 hours (if on HIGH), it’s time to add the potatoes and carrots. Just nestle them around the brisket in the liquid. Make sure they're mostly submerged so they cook evenly and soak up all those amazing flavors. This is where I always get a little messy with broth splashing, but hey, that's just real cooking, right?
05 - In the last 45 minutes to an hour of cooking, add your wedges of green cabbage. I usually just place them right on top of everything else. You don't want to add them too early, or they'll turn into a sad, mushy mess. We're aiming for tender-crisp cabbage, not boiled-to-death. This is the final touch, and it brings such a vibrant green color and fresh taste to the whole Slow Cooker Corned Beef and Cabbage dish.
06 - Once the cooking time is up and the meat is fork-tender, carefully remove the brisket from the slow cooker and let it rest on a cutting board for about 10-15 minutes. This resting period is crucial for juicy meat, don't skip it! While it rests, you can fish out the veggies. Then, slice the corned beef against the grain—this is important for tenderness! Serve generous portions of the sliced beef with the tender potatoes, carrots, and cabbage, and a dollop of Dijon mustard. It's just perfect, honestly, warm and so satisfying!

# Notes:

01 - Don't overcook the cabbage; add it in the last hour for a tender-crisp texture.
02 - The broth tends to separate when chilled, but it mixes back together when reheated.
03 - If you don't have red potatoes, Yukon Golds work great too, or even parsnips for a different twist.
04 - A good dollop of tangy Dijon mustard really elevates the flavors when serving.

# Equipment Needed:

01 - 6-quart slow cooker
02 - cutting board
03 - sharp knife

# Nutrition (Per Serving):

Calories: 450-600
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 40-50g

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