Slow Cooker Corned Beef and Cabbage

There's something undeniably comforting about a plate of corned beef and cabbage. Whether celebrating New Year's or St. Patrick's Day, indulging in a nostalgic family meal, or simply craving a hearty dish to warm the soul, this timeless recipe never disappoints.

Course dinner, Main

Cuisine English, Irish

Diet Gluten Free

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 709kcal

Author Imma

Equipment

1 4-quart slow cooker

Ingredients

1 3-4-pound (1.3-2kg) corned beef brisket with spice packet
1 medium onion, sliced
3 cloves garlic, crushed
2 sprigs fresh thyme
2-3 bay leaves, crushed
1 tablespoon (6g) peppercorns
2 tablespoons (6g) allspice berries
1 tablespoon (6g) mustard seeds
5-6 cups (1.1-1.5L) beef broth
2 pounds (900g) small red potatoes
1½ pounds (680g) carrots
1 large head green cabbage, cut into 8 wedges

Instructions

Remove the corned beef from its package and rinse it several times under cool water to remove excess salt.
Place corned beef in the slow cooker, then sprinkle with the contents of the spice packets if included.
Add onion, garlic, thyme, bay leaves, peppercorns, allspice berries, and mustard seeds.
Pour beef broth into the slow cooker to cover the corned beef. Add water to completely submerge the meat if needed.
Cook for 6-7 hours on high or 8-9 hours on low.
Add the carrots and potatoes to the slow cooker during the last hour of cooking (if on high) or two hours (if on low). Close the lid and continue cooking.
Cut the cabbage into wedges and add them to the slow cooker during the last 30 minutes of cooking if on high or the last hour if on low. That will ensure the cabbage cooks but still retains some texture.
Once everything is cooked to the desired tenderness, carefully remove the corned beef to a platter and let it rest for a few minutes.
Then, slice it and serve alongside the potatoes, carrots, and cabbage.

Notes

To avoid overcooking vegetables and making them too soft, add them later in the cooking process as specified.
To thicken the broth, remove some liquid towards the end of cooking, mix it with a bit of flour or cornstarch to make a slurry, and stir it back into the broth in the slow cooker.
Check for tenderness. The corned beef should be fork-tender when done. If it's not tender enough, continue cooking in 30-minute increments until it reaches the desired texture.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition