Description
This Slow Cooker Corned Beef and Cabbage recipe offers a comforting, hearty meal perfect for any time you want tender, flavorful corned beef paired with perfectly cooked vegetables. The slow cooker method allows the meat to become incredibly tender while the vegetables absorb all the delicious flavors, making this dish both easy to prepare and satisfying.
Ingredients
Scale
Corned Beef and Seasoning
- 3-4 lbs corned beef brisket (with spice packet)
- 2-3 garlic cloves, minced
- 1 tablespoon Dijon mustard (optional, for extra flavor)
Vegetables
- 10-12 small baby potatoes (or 4-5 medium-sized potatoes, halved)
- 4 large carrots, peeled and cut into large chunks
- 1 large onion, peeled and quartered
- 1 small head of cabbage, cut into wedges
Liquids and Seasonings
- 4 cups beef broth (or water)
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Begin by placing the baby potatoes, carrots, and onion in the bottom of the slow cooker. These vegetables serve as a flavorful base for cooking the corned beef.
- Add the Corned Beef: Rinse the corned beef brisket under cold water to remove excess brine and place it on top of the vegetables in the slow cooker.
- Season the Meat: Sprinkle the seasoning packet that comes with the corned beef over the brisket. Add the minced garlic and Dijon mustard, if using, to enhance the flavor.
- Add Liquid: Pour the beef broth or water over the meat and vegetables. Then add the apple cider vinegar to boost the broth’s flavor profile.
- Cook the Corned Beef: Cover the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours until the corned beef is fork-tender and the vegetables are cooked through.
- Add the Cabbage: Approximately 1 hour before serving, add the cabbage wedges to the slow cooker. Push them down gently into the liquid and continue cooking until the cabbage is tender.
- Rest and Slice: When done, remove the corned beef from the slow cooker and let it rest for about 10 minutes to retain juices, then slice against the grain for best texture.
- Serve: Serve the sliced corned beef alongside the cooked vegetables. Spoon some of the broth over everything for added moisture and flavor.
Notes
- Rinsing the corned beef removes excess salt and helps balance the dish.
- Adding the cabbage later prevents it from overcooking and becoming mushy.
- You can substitute beef broth with water if preferred for a lighter taste.
- Dijon mustard is optional but adds a nice depth of flavor to the meat.
- Adjust cooking time based on your slow cooker’s heat settings and size of the brisket.
