Go Back

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage delivers fork-tender slices of brisket with sweet cabbage wedges, golden Yukon Gold potatoes, and carrots simmered in a rich broth. The low-and-slow cook keeps the meat tender, and you add cabbage during the last 2 hours for the right texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Irish-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

corned beef brisket with spice packet
  • 3 lb flat-cut corned beef brisket Use the included spice packet.
cabbage
  • 1 green cabbage Cut into wedges.
potatoes
  • 4 Yukon Gold potatoes Quarter into large pieces.
carrots
  • 4 carrots Cut into 2-inch pieces.
onion
  • 1 onion Quarter.
garlic
  • 4 garlic cloves Smash before adding.
beef broth
  • 3 cup beef broth Pour over the vegetables.
apple cider vinegar
  • 2 tbsp apple cider vinegar Add with the broth for tang.
brown sugar
  • 1 tbsp brown sugar Sprinkle over the brisket.
spice packet
  • 1 corned beef spice packet Included with the brisket; sprinkle over the meat.
whole grain mustard
  • 0.5 cup whole grain mustard Serve on the side.

Equipment

  • 1 slow cooker

Method
 

Layer the slow cooker
  1. Add the quartered onion, quartered Yukon Gold potatoes, and 2-inch carrot pieces to the bottom of the slow cooker in an even layer.
  2. Add the smashed garlic and pour the beef broth and apple cider vinegar over the vegetables so the bottom is well covered.
Season and cook
  1. Rinse the flat-cut corned beef brisket under cold water, then place it fat-side up on top of the vegetables.
  2. Sprinkle the included corned beef spice packet and the brown sugar evenly over the brisket.
  3. Cover and cook on LOW for 8–9 hours, until the brisket is very tender and easily pulls apart with pressure.
  4. During the last 2 hours, add the cabbage wedges to the slow cooker and press them into the liquid so they steam evenly.
Slice and serve
  1. Remove the brisket from the slow cooker and let it rest for 10 minutes so juices redistribute.
  2. Slice the brisket against the grain, then serve with the potatoes, carrots, and cabbage, with whole grain mustard on the side.

Notes

For the most tender slices, keep the lid on during the 8–9 hour low cook and avoid stirring. Refrigerate leftovers in a covered container for up to 4 days; reheat gently until hot throughout. Freezing is yes: cool completely, freeze portions for up to 2 months, then thaw in the refrigerator and reheat. For a lighter option, use reduced-sodium beef broth and skip any extra salt in seasoning (the spice packet still provides flavor).