Slow Cooker Corned Beef and Cabbage
This easy Slow Cooker Corned Beef and Cabbage recipe yields tender, juicy brisket and perfectly cooked vegetables. Great for St. Patrick’s Day or anytime you want comforting, flavorful food with delicious leftovers.
Ingredients
- 1 5 to 6 lb flat cut corned beef brisket (with spice packet)
- 4 to 6 small red or Yukon Gold potatoes halved if large
- 1 large onion quartered
- 1 ½ cups baby carrots
- 2 ribs celery cut into 3-inch chunks
- 3 cloves garlic
- 2 tablespoons additional pickling spice optional
- 2 to 4 cups beef broth enough to just cover meat
- 1 medium head of cabbage cut into 1-inch wedges
Instructions
- Place potatoes, onion, carrots, celery, and garlic at the bottom of a 6-quart slow cooker.
- Lay the corned beef on top, fat side up. Pour in juices from packaging if desired.
- Sprinkle included spice packet and any additional pickling spice over the top.
- Pour enough beef broth to just barely cover the brisket.
- Cover and cook on LOW for about 8–9 hours.
- One hour before serving, add the cabbage wedges around the brisket.
- Once cooked, remove the brisket and let rest 10 minutes. Slice against the grain or shred.
- Serve with the cabbage and vegetables, and optional mustard or horseradish.
Notes
- For tender veggies, cut them into large chunks.
- Only add cabbage in the final hour to avoid overcooking.
- Use extra pickling spices for bold flavor.
- Store leftovers in an airtight container up to 3 days. Great for Reubens or corned beef hash.