Description
Celebrate St. Patrick’s Day with this easy and flavorful Slow Cooker Corned Beef & Cabbage recipe. Tender corned beef brisket cooked low and slow with hearty vegetables, all infused with savory Irish-inspired flavors.
Ingredients
Scale
Corned Beef:
- 3–4 pounds corned beef brisket with seasoning packet
- 4 cups low-sodium beef broth or water
- 1 onion (quartered)
- 3 cloves garlic (smashed)
- 1 tablespoon whole grain mustard (optional)
Vegetables:
- 1 1/2 pounds baby potatoes (halved)
- 4 large carrots (peeled and cut into chunks)
- 1 small head green cabbage (cut into wedges)
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Slow Cooker: Place onion and garlic in the slow cooker. Add corned beef brisket on top, fat side up. Sprinkle seasoning packet over the meat and spread mustard on top if using. Pour in broth or water until meat is mostly covered.
- Cook: Add potatoes and carrots around the beef. Cover and cook on low for 8–9 hours or on high for 4–5 hours.
- Add Vegetables: During the last 2 hours, add cabbage wedges on top. Cover and continue cooking until tender.
- Serve: Rest the corned beef before slicing against the grain. Serve with vegetables and garnish with parsley if desired.
Notes
- You can add a splash of apple cider vinegar or beer for extra flavor.
- Leftovers make excellent sandwiches or hash the next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 plate
- Calories: 470
- Sugar: 4g
- Sodium: 1180mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 100mg
