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–+ servings

Ultimate Slow Cooker Corned Beef and Cabbage

Rose
This Ultimate Slow Cooker Corned Beef and Cabbage recipe delivers tender, melt-in-your-mouth brisket simmered low and slow with carrots, baby potatoes, and cabbage in a savory, aromatic broth. Perfect for St. Patrick’s Day or a comforting family dinner, this one-pot meal is hearty, traditional, and incredibly easy to prepare.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 9 minutes
Course Dinner
Cuisine Irish-American
Servings 6 servings
Calories 480 kcal

Equipment

  • slow cooker
  • cutting board
  • chef’s knife
  • tongs
  • serving platter

Ingredients
  

  • 3-4 lb corned beef brisket (with spice packet)
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tsp whole black peppercorns
  • 4 large carrots, cut into chunks
  • 1 1/2 lb baby potatoes, halved
  • 1 small head green cabbage, cut into wedges
  • 1 tbsp whole grain mustard (optional)
  • fresh parsley, chopped (for garnish)

Instructions
 

  • Rinse the corned beef brisket under cold water to remove excess brine. Pat it dry with paper towels.
  • Place the sliced onion and minced garlic in the bottom of the slow cooker to create a flavorful base.
  • Lay the brisket on top, fat side up. Pour the beef broth around the meat. Sprinkle the spice packet over the brisket and add bay leaves and black peppercorns. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until fork-tender.
  • About 2 hours before cooking ends (or 1 hour if on high), add the carrots and potatoes around the brisket, partially submerging them in the broth.
  • During the last 45 minutes of cooking, place the cabbage wedges on top. Cover and cook until tender but not overly soft.
  • Remove the corned beef and let it rest for 10 to 15 minutes. Slice against the grain for maximum tenderness.
  • Arrange sliced beef with vegetables on a platter. Spoon some cooking broth over the top, garnish with parsley, and serve with whole grain mustard if desired.

Notes

Rinse the brisket to reduce excess salt before cooking. For best texture, cook on low heat and allow the meat to rest 10–15 minutes before slicing against the grain. Add vegetables in stages to prevent overcooking. Skim excess fat from the broth for a lighter finish. Whole grain or Dijon mustard pairs beautifully for serving.

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 35gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 980mgPotassium: 950mgFiber: 5gSugar: 6gVitamin A: 8500IUVitamin C: 45mgCalcium: 90mgIron: 4mg
Keyword classic brisket recipe, corned beef and cabbage, slow cooker corned beef, St. Patrick’s Day dinner
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