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

Hearty Slow Cooker Corned Beef and Cabbage is a comforting, easy meal. Set it and forget it for tender meat and veggies. Perfect for busy evenings or a holiday feast!

# 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

# Ingredients:

→ Main Players

01 - 3-4 lb corned beef brisket (flat or point cut, with seasoning packet)
02 - 4 cups beef broth (low sodium preferred)

→ Flavor Foundation

03 - 1 large onion, roughly chopped
04 - 4 cloves garlic, smashed
05 - 2 bay leaves
06 - 1 tbsp apple cider vinegar (for finishing)

→ Veggies & Fixings

07 - 1.5 lbs baby carrots
08 - 1.5 lbs small red or Yukon Gold potatoes, quartered
09 - 1 large head green cabbage, cut into 6-8 wedges

→ Finishing Touch

10 - Fresh parsley, chopped (optional, for garnish)
11 - Creamy horseradish sauce or grainy mustard (for serving)

# Instructions:

01 - First things first, unwrap that beautiful corned beef brisket. You'll probably find a little seasoning packet tucked in there – don't lose it! Give the brisket a quick rinse under cold water to get rid of any excess salt from the brine. This step is crucial for balancing the flavors, trust me. I skipped it once, and my dinner was a salt bomb, oops! Place the rinsed brisket fat-side up in your slow cooker. The fat will render down, keeping the meat moist and adding so much flavor as it cooks.
02 - Now for the good stuff! Scatter your roughly chopped onions and smashed garlic cloves around and over the brisket. I like to really get them nestled in there. Then, pour in the beef broth. Make sure the liquid comes up about halfway to two-thirds of the way up the brisket. If it’s not quite there, add a little more broth or even some water. Toss in the bay leaves and sprinkle the contents of that seasoning packet all over the brisket. This is where the magic starts to happen, filling your kitchen with amazing smells already.
03 - Pop the lid on your slow cooker and set it to low for 7-8 hours, or on high for 4-5 hours. Honestly, low and slow is the way to go for the most tender, melt-in-your-mouth corned beef. You want it to be fork-tender, falling apart easily when you poke it. Resist the urge to peek too much, as lifting the lid releases all that precious heat and steam, extending the cooking time. Just let it do its thing, it’s worth the wait!
04 - About 2 hours before the cooking time is up (if on low) or 1 hour (if on high), it's time to add the hardier vegetables. Carefully lift the lid and add your baby carrots and quartered potatoes to the slow cooker, tucking them around the brisket. Give everything a gentle stir to make sure they're submerged in that flavorful broth. Replace the lid and let them continue to cook until they're tender. This timing ensures they're cooked through but not mushy, which is a personal pet peeve of mine!
05 - With about 30-45 minutes left on the clock, it's the cabbage's turn. Arrange the thick cabbage wedges on top of the brisket and other vegetables. You might need to gently push them down a bit into the liquid. The cabbage cooks relatively quickly and will steam beautifully, absorbing all the wonderful flavors from the broth. I love how it softens just enough but still has a slight bite – not too soggy, not too crunchy. This step makes your easy crock pot corned beef and cabbage a complete meal.
06 - Once everything is tender and your kitchen smells incredible, carefully remove the brisket from the slow cooker and let it rest on a cutting board for about 10-15 minutes. This resting time is key for juicy meat; don't skip it! While it rests, fish out the bay leaves. Slice the corned beef against the grain – this is super important for tenderness! Arrange the sliced meat with the cooked vegetables on a platter. Drizzle with a little of that flavorful cooking liquid and a splash of apple cider vinegar for brightness. Dinner is served, and it smells amazing!

# Notes:

01 - Always rinse your corned beef brisket before cooking; it removes excess salt and prevents an overly salty dish, a mistake I learned the hard way!
02 - Leftovers are great for 3-4 days in an airtight container in the fridge; I always keep a little extra broth to moisten it when reheating.
03 - If you're out of beef broth, chicken or vegetable broth works, but beef broth gives the best, deepest flavor.
04 - A dollop of creamy horseradish sauce or a good grainy mustard on the side makes this dish extra special, honestly.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - Cutting board
03 - Sharp knife

# Nutrition (Per Serving):

Calories: Approx. 450 kcal
Total Fat: Approx. 25g
Total Carbohydrate: Approx. 30g
Protein: Approx. 30g

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