Description
A hearty and traditional Slow Cooker Corned Beef and Cabbage recipe perfect for a comforting meal. Tender corned beef brisket is slow-cooked with baby potatoes, carrots, onions, and cabbage, infused with flavorful beef broth, apple cider vinegar, and spices for a satisfying dish that requires minimal hands-on time.
Ingredients
Scale
Corned Beef
- 3-4 lbs corned beef brisket (with spice packet)
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
- 1 tablespoon Dijon mustard (optional, for extra flavor)
- 2-3 garlic cloves, minced
- 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 create a flavorful base that will absorb the juices from the meat as it cooks.
- Add the Corned Beef: Rinse the corned beef brisket thoroughly under cold water to remove excess brine. Place the brisket on top of the vegetables in the slow cooker.
- Season the Meat: Sprinkle the seasoning packet that comes with the corned beef over the meat. Add minced garlic and, if desired, Dijon mustard to enhance the flavor profile.
- Add Liquid: Pour the beef broth or water over the meat and vegetables ensuring there is enough liquid for cooking. Add 2 tablespoons of apple cider vinegar to enrich the broth with a mild tangy note.
- Cook the Corned Beef: Cover the slow cooker with its lid and cook on low heat for 8 to 9 hours or on high for 4 to 5 hours. The corned beef should become fork-tender and the vegetables should be soft.
- Add the Cabbage: About one hour before serving, add the cabbage wedges to the slow cooker. Push them down gently into the liquid to ensure even cooking, then continue cooking until the cabbage is tender but not overcooked.
- Rest and Slice: Once cooking is complete, remove the corned beef from the slow cooker and let it rest for 10 minutes. This resting period allows juices to redistribute. Then slice the meat against the grain for optimal tenderness.
- Serve: Serve slices of corned beef alongside the cooked vegetables. Spoon some of the savory cooking broth over the dish to add extra moisture and flavor.
Notes
- Rinsing the corned beef removes excess saltiness from the brine, balancing the flavors.
- Adding cabbage later prevents it from becoming overly mushy during the long cooking time.
- Dijon mustard is optional but adds a subtle sharp flavor that complements the beef.
- Use beef broth instead of water for richer flavor in the cooking liquid.
- Cooking times may vary based on slow cooker model; always check for fork-tender meat.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
