Cozy Slow Cooker Corned Beef Cabbage (Printable version)

Tender corned beef with cabbage, carrots, and potatoes slowly cooked to perfection in a rich, savory broth.

# List of ingredients:

→ Meats

01 - 3 to 4 lb corned beef brisket with spice packet

→ Vegetables

02 - 1 small head green cabbage, cut into 8 wedges
03 - 6 medium carrots, peeled and cut into 2-inch pieces
04 - 6 small Yukon gold potatoes, quartered
05 - 1 large yellow onion, cut into wedges
06 - 3 garlic cloves, smashed

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 2 cups water

→ Spices & Seasonings

09 - Spice packet from corned beef or 2 tsp pickling spice
10 - 2 bay leaves
11 - Freshly ground black pepper, to taste

# Directions:

01 - Rinse the corned beef brisket under cold water and pat dry. Place it fat-side up in the bottom of a large slow cooker.
02 - Sprinkle the included spice packet or pickling spice evenly over the beef.
03 - Arrange potatoes, carrots, onion, and garlic around and on top of the beef.
04 - Pour beef broth and water into the slow cooker, ensuring the beef is just covered. Add bay leaves and a few grinds of black pepper.
05 - Cover and cook on low for 8 hours or until beef and vegetables are tender.
06 - Add cabbage wedges on top during the last 2 hours of cooking.
07 - Remove brisket to a cutting board and let rest for 10 minutes. Slice against the grain.
08 - Serve sliced beef with vegetables and ladle some cooking liquid over top.

# Expert Advice:

01 -
  • The beef becomes so tender you could cut it with a spoon and the vegetables absorb all that spiced goodness
  • It is practically foolproof just dump everything in and walk away until dinner time
  • The leftovers make incredible sandwiches the next day if you somehow have any left
02 -
  • Do not skip the resting period for the beef or all those delicious juices will run out onto the cutting board instead of staying in the meat
  • The cabbage really only needs about 2 hours or it will fall apart completely so set a timer if you need to remember to add it
03 -
  • Trim some of the fat cap before cooking if you prefer a leaner result but leave at least a quarter inch for moisture
  • Always slice against the grain or the meat will be tough no matter how long you cooked it

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