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Easy Slow Cooker Corned Beef and Cabbage Recipe

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This easy slow cooker corned beef and cabbage recipe is the kind of meal that makes you feel like you cheated the system. You toss everything in, walk away for hours, and come back to a dinner that tastes like you spent all day tending to it.

Ingredients

  • Corned beef brisket (3 to 4 pounds)
  • Spice packet (included with brisket)
  • Yellow onions (2 medium, sliced into thick rings)
  • Garlic cloves (4 to 5, smashed)
  • Chicken broth or beef broth (2 cups, low-sodium)
  • Water (2 cups)
  • Bay leaves (2)
  • Whole black peppercorns (1 teaspoon, optional)
  • Carrots (4 to 5 medium, peeled and cut into 2-inch chunks)
  • Baby potatoes (1.5 pounds, red or gold, left whole or halved)
  • Green cabbage (1 medium head, cut into 8 wedges)
  • Fresh parsley (for garnish, optional)

Instructions

  1. Prep the brisket: Remove the corned beef brisket from its packaging. Pat it dry with paper towels. Do not rinse it! Reserve the spice packet.
  2. Layer the onions and garlic: Slice the onions into thick rings, about ½ inch thick. Smash the garlic cloves with the flat side of your knife. Spread the onions and garlic evenly across the bottom of the slow cooker.
  3. Place the brisket: Set the brisket on top of the onions, fat side up. Sprinkle the contents of the spice packet over the top, along with the bay leaves and extra peppercorns if using.
  4. Add the liquid: Pour the chicken broth and water around the brisket, being careful not to wash the spices off the top. The liquid should come about halfway up the sides of the brisket.
  5. Cook low and slow: Cover the slow cooker and set it to low for 8 to 10 hours (or high for 5 to 6 hours). Do not lift the lid during the first 6 hours.
  6. Add the carrots and potatoes: After about 6 hours on low (or 3.5 hours on high), add the carrots and baby potatoes to the slow cooker, nestling them into the liquid around the brisket. Cook for about 2 more hours.
  7. Add the cabbage: Cut the cabbage into 8 wedges, leaving the core intact. Place the wedges in the slow cooker, pushing them down into the liquid. Cover and cook for another 45 minutes, until tender but still with a little bite.
  8. Rest the brisket: Carefully remove the brisket from the slow cooker using tongs and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10 to 15 minutes.
  9. Slice against the grain: Using a sharp knife, slice the brisket against the grain into ¼-inch thick slices.
  10. Serve: Arrange the sliced brisket on a platter surrounded by the carrots, potatoes, and cabbage wedges. Spoon a little of the cooking liquid over the meat. Garnish with fresh parsley if desired.

Notes

Do not rinse the brisket before cooking. Add the cabbage during the last 45 minutes to keep it vibrant and tender. Slice against the grain for the most tender meat. For a Guinness braised version, replace 1 cup of chicken broth with 1 cup of Guinness stout.

Nutrition

Keywords: slow cooker corned beef and cabbage, easy corned beef and cabbage, St. Patrick's Day recipe, one-pot meal, comfort food

Find it online: https://rowanrecipes.com/easy-slow-cooker-corned-beef-and-cabbage-recipe/