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
Scale
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.
