Slow-Cooker Corned Beef and Cabbage – Tender, Flavorful
Slow-Cooker Corned Beef and Cabbage is a comforting and hearty meal perfect for busy households. The slow cooking process allows the beef to become incredibly tender and flavorful. Vegetables such as potatoes, carrots, and cabbage cook gently in the seasoned broth. The result is a balanced meal that is both nutritious and satisfying. This recipe requires minimal preparation and simple ingredients. It is ideal for holidays or everyday family dinners.
Ingredients
- 3–4 lbs corned beef brisket with spice packet
- 1 medium cabbage (cut into wedges)
- 4 large potatoes (quartered)
- 4 carrots (cut into chunks)
- 1 onion (sliced)
- 4 cups water or beef broth
- 3 cloves garlic (minced)
- 1 teaspoon black pepper
Instructions
- Place sliced onions and carrots at the bottom of the slow cooker.
- Put the corned beef brisket on top of the vegetables.
- Add garlic, bay leaves, pepper, and spice packet.
- Pour in water or broth until the beef is mostly covered.
- Cover and cook on Low for 8–9 hours or High for 5–6 hours.
- Add potatoes and cabbage during the last 2 hours of cooking.
- Cook until vegetables are tender.
- Slice the beef and serve with vegetables and broth.
Notes
- Always rinse corned beef to reduce saltiness.
- Use beef broth for richer flavour.
- Cut vegetables evenly for uniform cooking.
- Add cabbage later to prevent overcooking.
- Rest beef 10 minutes before slicing.
- Slice against the grain for tenderness.
- Skim fat from broth if needed.
- Leftovers taste even better the next day.