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If you’re looking for a comforting, hearty, and utterly delicious meal, this Slow Cooker Corned Beef and Cabbage Recipe is an absolute must-try. The tender corned beef slowly infused with aromatic pickling spices, paired with vibrant vegetables that soak up all those savory juices, creates a dish perfect for sharing and savoring. Whether it’s a family dinner or a festive occasion, this recipe effortlessly brings warmth and tradition to your table with minimal fuss.
Ingredients You’ll Need
The magic behind this Slow Cooker Corned Beef and Cabbage Recipe lies in simple, wholesome ingredients that each add their own special touch to the final dish. From the rich flavors of the corned beef and pickling spices to the sweet earthiness of baby carrots and the comforting bite of cabbage, every element combines to create a perfect harmony.
- 1 (5 to 6 pound) flat cut corned beef (with pickling spices): This is the star of the dish, offering deep, savory flavors and tender texture after slow cooking.
- 4 to 6 small potatoes, halved if larger than 2 inches: They soak up the flavorful broth and add hearty substance to every bite.
- 1 large onion, quartered: Adds sweetness and depth as it slowly cooks down with the meat and vegetables.
- 1 1/2 cups baby carrots: Their natural sweetness balances the savory notes while providing beautiful color.
- 2 ribs of celery, cut into 3-inch pieces: Adds a subtle freshness and bright crunch before melting tender.
- 3 cloves garlic: Infuses the broth and meat with aromatic, robust flavor.
- 2 tablespoons pickling spice (optional): Boosts the traditional tangy, spiced profile of the corned beef for those who love bold flavors.
- 2 to 4 cups beef broth: Keeps everything moist while imparting rich, meaty flavor throughout the slow cooking.
- 1 medium head cabbage, cut into 1 inch wedges: Steamed to tender perfection, this classic accompaniment completes the dish with a mild crunch and slight sweetness.
How to Make Slow Cooker Corned Beef and Cabbage Recipe
Step 1: Layer the Vegetables
Start by placing the potatoes, onions, baby carrots, celery, and whole garlic cloves in the bottom of your slow cooker. This bed of vegetables not only flavors the beef from underneath but also ensures even cooking and adds delightful texture to the meal.
Step 2: Add the Corned Beef and Spices
Next, place the corned beef on top of the vegetables with the fat side facing up. Pour in any juices that came with the meat to maximize flavor. Add the packet of pickling spices included with the corned beef, and if you’re craving an extra punch, sprinkle in an additional 2 tablespoons of your favorite all-purpose pickling spice. This step is where the classic corned beef aroma begins to take shape.
Step 3: Pour in the Beef Broth and Slow Cook
Pour enough beef broth into the slow cooker to just cover the meat, typically about 3 cups, but this can vary depending on your slow cooker size. Cover everything and let it cook low and slow for about 9 hours. This patient cooking method breaks down the fibers of the beef, leaving you with a tender, flavorful brisket that practically melts in your mouth.
Step 4: Add the Cabbage
Approximately one hour before you’re ready to serve, nestle the cabbage wedges into the broth around the brisket. Cover and continue cooking for that last hour until the cabbage softens to your preferred tenderness. This step adds a fresh, vibrant layer of flavor and texture to your meal.
Step 5: Slice and Serve
When everything’s cooked to perfection, remove the brisket from the slow cooker and remove any excess fat if desired. Slice or shred the beef against the grain to keep it juicy and tender. Serve alongside the cabbage and vegetables, accompanied by spicy mustard or horseradish sauce to elevate every bite.
How to Serve Slow Cooker Corned Beef and Cabbage Recipe
Garnishes
A dollop of spicy mustard or a drizzle of creamy horseradish sauce perfectly complements the hearty flavors, adding a piquant kick that brightens each mouthful. Fresh parsley sprinkled on top can also add a lovely pop of color and mild herbal freshness.
Side Dishes
This dish is wonderfully complete on its own, but you can serve it alongside crusty bread or Irish soda bread to soak up every drop of broth. A simple green salad or buttered peas can add a fresh contrast and round out the meal with extra texture and color.
Creative Ways to Present
For a festive twist, arrange the sliced corned beef, cabbage wedges, and vegetables on a large serving platter for a family-style presentation that invites everyone to dig in. You can also offer mini sandwich rolls for guests to create corned beef sliders, perfect for casual gatherings or parties.
Make Ahead and Storage
Storing Leftovers
After enjoying your Slow Cooker Corned Beef and Cabbage Recipe, store any leftovers in airtight containers in the refrigerator for 3 to 4 days. This allows you to relish the flavors again without worrying about freshness.
Freezing
If you want to extend the life of your leftovers, corned beef freezes beautifully. Portion the meat along with some broth and vegetables into freezer-safe containers or bags, and freeze for up to 2 months. Just be sure to thaw in the refrigerator overnight before reheating.
Reheating
To reheat, warm the corned beef and vegetables gently over low heat on the stove or in the microwave until heated through, adding a splash of broth if needed to keep everything moist and tender. This method preserves the rich flavors and textures.
FAQs
Can I use a different cut of corned beef for this recipe?
The flat cut corned beef is preferred for its even shape and easier slicing, but you can use the point cut if desired. Just keep in mind the point cut is fattier and may require slightly longer cooking to render the fat well.
Do I need to add extra pickling spices if my corned beef already comes with a seasoning packet?
Adding extra pickling spices is optional but recommended if you love a punchier, more aromatic flavor. The packet provides a good baseline, but a little extra can elevate the dish wonderfully.
How do I know when the corned beef is fully cooked?
The slow cooker method at low heat for about 9 hours yields tender, fork-ready corned beef. You’ll know it’s done when the meat easily pulls apart or slices without resistance, indicating it’s juicy and tender throughout.
Can I prepare this recipe in advance and reheat later?
Yes! You can prepare the corned beef and vegetables a day ahead and simply warm them gently when ready to serve. This makes it a convenient meal for busy days or entertaining guests.
What is the best way to slice corned beef?
Always slice corned beef against the grain to keep the meat tender and easy to chew. This technique breaks up the muscle fibers and prevents toughness.
Final Thoughts
There’s just something so satisfying about coming home to the inviting aroma of this Slow Cooker Corned Beef and Cabbage Recipe simmering away. It’s a dish that wraps you in cozy flavors, effortlessly bringing everyone to the table for a delicious and memorable meal. Give it a try—you’ll soon understand why it’s a cherished favorite that keeps people coming back for seconds!
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Print
Slow Cooker Corned Beef and Cabbage Recipe
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Total Time: 9 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Irish
Description
A classic Slow Cooker Corned Beef and Cabbage recipe that combines tender, flavorful corned beef with hearty vegetables and tender cabbage. This slow cooker method ensures the beef is juicy and infused with pickling spices, perfect for a comforting, easy, and traditional Irish-inspired meal.
Ingredients
Meat and Broth
- 1 (5 to 6 pound) flat cut corned beef (with pickling spices)
- 2 to 4 cups beef broth
- Packet of pickling spices (included with corned beef)
- 2 tablespoons additional pickling spice (optional)
Vegetables
- 4 to 6 small potatoes, halved if larger than 2 inches
- 1 large onion, quartered
- 1 1/2 cups baby carrots
- 2 ribs of celery, cut into 3-inch pieces
- 3 cloves garlic
- 1 medium head cabbage, cut into 1 inch wedges
Instructions
- Prepare the Vegetables: Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 6-quart slow cooker to create a flavorful base for the corned beef to cook on.
- Add the Corned Beef: Place the corned beef on top of the vegetables with the fat side up. Pour any juices from the package over the beef, add the included packet of pickling spices, and if desired, sprinkle an additional 2 tablespoons of pickling spice for extra flavor.
- Add Broth and Cook: Pour enough beef broth to just barely cover the corned beef, usually about 3 cups depending on your slow cooker size. Cover and cook on low for approximately 9 hours, allowing the beef to become tender and absorb the spices.
- Add Cabbage: About an hour before serving, arrange the cabbage wedges in the broth around the brisket in the slow cooker. Cover and continue cooking for another hour or until the cabbage reaches your desired tenderness.
- Serve: Remove the corned beef from the slow cooker, trim off the fat layer if you prefer, then slice or shred the beef against the grain. Serve with the cabbage and cooked vegetables alongside spicy mustard or horseradish sauce for added zest.
Notes
- For more spice, add extra pickling spices but be cautious not to overpower the dish.
- Use a 6-quart slow cooker or larger to ensure there is enough room for all ingredients.
- The fat side up cooking allows the fat to baste the meat internally resulting in juicy beef.
- Leftovers make excellent sandwiches with mustard and pickles.
- This dish pairs well with Irish soda bread or boiled potatoes.
