Description
This Slow Cooker Corned Beef and Cabbage recipe offers a classic and hearty Irish-inspired meal. Tender corned beef is slowly cooked with a medley of vegetables including potatoes, carrots, celery, and garlic, infused with pickling spices for deep flavor. The addition of cabbage towards the end of cooking ensures it stays perfectly tender yet not overdone. This recipe is perfect for an easy, hands-off meal that delivers comforting flavors beloved on St. Patrick’s Day or any cozy dinner.
Ingredients
Scale
Corned Beef and Broth:
- 1 (5 to 6 pound) flat cut corned beef (with pickling spices)
- 2 to 4 cups beef broth
- 2 tablespoons pickling spice (optional, in addition to packet)
- Packet of pickling spices that comes with the corned beef
Vegetables:
- 4 to 6 small potatoes, halved if larger than 2 inches
- 1 large onion, quartered
- 1 1/2 cups baby carrots
- 2 ribs of celery, cut into 3-inch pieces
- 3 cloves garlic
- 1 medium head cabbage, cut into 1 inch wedges
Instructions
- Prepare Vegetables: Place the potatoes, onions, carrots, celery, and garlic cloves in the bottom of a 6-quart slow cooker to create a flavorful bed for the beef.
- Add Corned Beef and Spices: Put the corned beef on top of the vegetables with the fat side facing up. Pour in any juices from the packaging and sprinkle the packet of pickling spices over the beef. For enhanced flavor, optionally add 2 more tablespoons of all-purpose pickling spice.
- Add Broth and Cook: Pour in enough beef broth to just cover the corned beef—approximately 3 cups depending on your slow cooker size. Cover and cook on low heat for about 9 hours to allow the beef to become tender and flavorful.
- Add Cabbage: About an hour before serving, arrange the cabbage wedges around the brisket in the broth. Cover and cook for an additional hour until the cabbage is tender but still holds its shape.
- Finish and Serve: Remove the corned beef from the slow cooker and trim off excess fat if desired. Slice or shred the beef against the grain. Serve alongside the cooked cabbage and vegetables with spicy mustard or horseradish sauce for a traditional finish.
Notes
- Cooking times may vary depending on slow cooker model and beef size.
- For heightened flavor, add extra pickling spices as per your preference.
- Fat can be trimmed off before or after cooking depending on desired richness.
- Use beef broth or substitute with water and bouillon for a lighter version.
- Leftovers keep well refrigerated for 3-4 days and can be repurposed into sandwiches or hash.
