Corned Beef and Cabbage Slow Cooker Recipe
This Slow Cooker Corned Beef and Cabbage recipe packs all of the deliciousness of corned beef into a meal that cooks itself. Talk about a stroke of good fortune on St. Patrick’s Day or any day of the year!
Ingredients
- 3 to 4 pounds corned beef brisket uncooked with spice packet
- ▢1 onion
- ▢3 cloves garlic sliced
- ▢2 bay leaves
- ▢2 ½ to 3 cups water
- ▢2 pounds potatoes peeled* & quartered
- ▢2 large carrots chopped
- ▢1 small head green cabbage cut into wedges
Instructions
- Chop onion into large chunks and place in the bottom of a 6 qt slow cooker.
- Top with corned beef and seasoning packet.
- Pour water into slow cooker until it just about covers the corned beef. Add garlic and bay leaves.
- Cook on low 8-10 hours.
- After the initial 3 hours, add potatoes and carrots to the slow cooker.
- Two hours before serving, add cabbage wedges to the slow cooker.
- Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.
Notes
Remove corned beef from slow cooker and let rest 15 minutes before slicing. Serve with potatoes, carrots and cabbage.
Up to 2 cups of water can be replaced with beer if desired.
If your corned beef doesn’t have a spice packet, add a couple of tablespoons of pickling spices, a few peppercorns, and a bay leaf. Bundle them up in cheesecloth and add them to the slow cooker.
If using russet or baking potatoes, they should be peeled. If using thin skinned potatoes (red, Yukon gold), peeling is optional.
Once cooked corned beef should be tender (mine usually cooks closer to the 10 hour time). Appliances can vary, if your corned beef is not tender, it likely needs to cook longer.
It is essential to cut your corned beef across the grain.
Up to 2 cups of water can be replaced with beer if desired.
If your corned beef doesn’t have a spice packet, add a couple of tablespoons of pickling spices, a few peppercorns, and a bay leaf. Bundle them up in cheesecloth and add them to the slow cooker.
If using russet or baking potatoes, they should be peeled. If using thin skinned potatoes (red, Yukon gold), peeling is optional.
Once cooked corned beef should be tender (mine usually cooks closer to the 10 hour time). Appliances can vary, if your corned beef is not tender, it likely needs to cook longer.
It is essential to cut your corned beef across the grain.