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

Make tender Slow Cooker Corned Beef and Cabbage with this easy recipe. Perfect for a comforting meal, packed with flavor and minimal fuss.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6-8 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Irish-American
Dietary: Gluten-Free

# Ingredients:

→ Main Event

01 - 3-4 lb corned beef brisket, with spice packet
02 - 4 cups beef broth (low sodium preferred)
03 - 2 bay leaves

→ Flavor Boosters

04 - 1 tbsp Dijon mustard
05 - 1 tbsp apple cider vinegar
06 - 4 cloves garlic, minced

→ Hearty Veggies

07 - 1 head green cabbage, quartered or cut into thick wedges
08 - 1 lb carrots, peeled and cut into 2-inch chunks
09 - 1.5 lb red potatoes, halved or quartered
10 - 1 large yellow onion, quartered

→ Finishing Touches

11 - 2 tbsp fresh parsley, chopped, for garnish
12 - Freshly ground black pepper, to taste

# Instructions:

01 - First things first, pat that corned beef brisket dry with paper towels. I find this really helps with getting a nice sear. Now, in a large skillet over medium-high heat, add a splash of oil and sear the brisket on all sides until it’s beautifully browned. This step, honestly, adds so much depth of flavor to the Slow Cooker Corned Beef and Cabbage that you just can't skip it, even if your kitchen gets a little smoky for a minute. Once seared, transfer the brisket to your trusty slow cooker, fat side up.
02 - Next, pour in the beef broth around the brisket. Grab that pickling spice packet that came with your corned beef – don't forget it this time! Sprinkle it over the meat and into the broth. Then, whisk together the Dijon mustard and apple cider vinegar in a small bowl and pour that over the brisket too. Toss in those bay leaves and minced garlic. This is where the magic starts to happen, creating a fragrant base for our Slow Cooker Corned Beef and Cabbage. I always take a moment to inhale the aromas here; it’s just so promising!
03 - Now for the easy part! Cover your slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. You want the corned beef to be fork-tender, falling apart with just a little nudge. I usually set it before I leave for work, and the smell that greets me when I walk back in? Oh my goodness, it’s the best! Don't peek too much; every time you lift the lid, heat escapes, and it slows down the cooking process. Patience, my friend!
04 - After the corned beef has cooked for about 4-5 hours on low (or 2-3 hours on high), it's time to add the hearty vegetables. Carefully arrange the cabbage wedges, carrot chunks, red potatoes, and quartered onion around and on top of the brisket in the slow cooker. Make sure they’re nestled into the liquid so they can soak up all those delicious flavors. This is where the dish starts to look like the classic Slow Cooker Corned Beef and Cabbage we all know and love.
05 - Put the lid back on and continue cooking on low for another 2 to 3 hours, or on high for 1 to 1.5 hours, until the vegetables are tender. You want them soft enough to eat easily but still holding their shape. I usually test a potato with a fork to make sure it's just right. Sometimes, if my potatoes are extra big, they need a bit more time. Just keep an eye on them, and don't be afraid to give them another 30 minutes if they're still a bit firm.
06 - Once everything is perfectly 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, honestly! Then, slice the corned beef against the grain. Dish out the tender cabbage, potatoes, and carrots alongside the sliced beef. A sprinkle of fresh parsley and a crack of black pepper make it look restaurant-worthy. The smell, the taste, the feeling of accomplishment – it's all there!

# Notes:

01 - Don't skip searing the brisket first; it adds so much depth, even if it feels like an extra step.\nLeftovers are amazing, slice the beef thin for sandwiches the next day.\nNo red potatoes? Yukon golds work perfectly; I've used them many times.\nA sprinkle of fresh dill at the end really brightens everything up.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large skillet
03 - cutting board
04 - sharp knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

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