Cozy Slow Cooker Corned Beef Cabbage (Printable)

Tender brisket slowly simmered with cabbage, carrots, and potatoes in a savory beef broth for ultimate comfort food.

# What's Needed:

→ Meats

01 - 3 to 4 lb corned beef brisket with spice packet

→ Vegetables

02 - 1 small head green cabbage, cut into 8 wedges
03 - 6 medium carrots, peeled and cut into 2-inch pieces
04 - 6 small Yukon gold potatoes, quartered
05 - 1 large yellow onion, cut into wedges
06 - 3 garlic cloves, smashed

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 2 cups water

→ Spices & Seasonings

09 - Spice packet from corned beef or 2 tsp pickling spice
10 - 2 bay leaves
11 - Freshly ground black pepper, to taste

# How to Make It:

01 - Rinse the corned beef brisket under cold water and pat dry with paper towels. Place it fat-side up in the bottom of a large slow cooker.
02 - Sprinkle the included spice packet or pickling spice evenly over the beef.
03 - Arrange the quartered potatoes, carrots, onion wedges, and smashed garlic cloves around and on top of the beef.
04 - Pour in the beef broth and water, ensuring the beef is just covered. Add bay leaves and several grinds of black pepper.
05 - Cover and cook on low heat for 8 hours or until beef and vegetables are fork-tender.
06 - Arrange cabbage wedges on top of the cooking mixture during the last 2 hours of cooking time.
07 - Transfer the brisket to a cutting board and let rest for 10 minutes before slicing against the grain into thin slices.
08 - Plate the sliced beef with tender vegetables. Ladle some of the cooking liquid over the top for added moisture and flavor.

# Tips for Success:

01 -
  • The house smells incredible all day long like an Irish cottage in the best way possible
  • Practically zero effort but tastes like you spent hours tending a pot
  • Leftovers make the most amazing Reuben sandwiches the next day
02 -
  • Corned beef continues to cook as it rests so remove it when it's fork tender not falling apart
  • Always slice against the grain or you'll end up with tough chewy pieces
  • The cabbage timing is crucial, too early and it disappears, too late and it's crunchy
03 -
  • Trim some of the fat cap before cooking if you want a lighter result
  • Let the brisket come to room temperature before rinsing for more even cooking

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