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Slow Cooker Corned Beef with Cabbage and Vegetables Recipe

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4.1 from 54 reviews

This Slow Cooker Corned Beef with Cabbage recipe produces tender, flavorful corned beef perfectly cooked over several hours with aromatic spices and hearty vegetables. Ideal for a comforting family meal, this dish combines corned beef brisket, potatoes, carrots, and cabbage slow-cooked to perfection, resulting in melt-in-your-mouth meat and savory vegetables infused with rich broth and spices.

  • Total Time: 8 hours 30 minutes
  • Yield: 8 servings

Ingredients

Meat and Spices

  • 1 3-4 lbs corned beef brisket (plus pickling spice packet)
  • 1 large onion (peeled and quartered)
  • 12 cloves garlic (8 whole and 4 minced)
  • 2 bay leaves

Vegetables

  • 1 lb carrots (cleaned and tops trimmed)
  • 1 lb baby potatoes (cleaned)
  • 1/2 head cabbage (chopped)

Liquids and Garnish

  • 1 cup low sodium beef broth
  • 2 cups water or beer (Guinness preferred)
  • 2 tablespoons chopped fresh parsley leaves (for garnish)

Instructions

  1. Prepare onion and add to slow cooker: Peel the onion and cut it into four equal pieces, then place them into the crockpot as a flavor base.
  2. Rinse and position corned beef: Rinse the corned beef brisket under cold water to remove excess brine, then place it fat-side up in a 6-quart slow cooker.
  3. Add pickling spices: Sprinkle the included pickling spice packet evenly over the top of the brisket to infuse flavor during cooking.
  4. Prepare garlic cloves: Mince four garlic cloves and add them directly into the slow cooker. Pierce the brisket with a sharp knife and stuff it with another four whole garlic cloves. Add the remaining four whole garlic cloves along with two bay leaves into the slow cooker.
  5. Add liquids: Pour one cup of low sodium beef broth and two cups of water or beer (Guinness preferred) over the brisket. Add more water if needed to ensure the meat is covered by about half an inch.
  6. Slow cook the corned beef: Cover and cook on low heat for 8 to 10 hours until the brisket is tender and easily pierced with a fork.
  7. Add root vegetables: After 3 to 4 hours of cooking, add cleaned carrots and baby potatoes to the slow cooker to cook alongside the meat.
  8. Add cabbage: During the last 2 hours of cooking, stir in the chopped cabbage so it becomes tender but retains some texture.
  9. Slice and serve: Once cooking is complete, thinly slice the corned beef against the grain. Garnish with freshly chopped parsley and serve alongside the cooked carrots and potatoes for a classic hearty meal.

Notes

  • Make sure to slice the corned beef against the grain to ensure tenderness.
  • Adding beer such as Guinness instead of water enhances the flavor of the meat significantly.
  • The total cooking time can be adjusted based on your slow cooker’s settings—low and slow is best for tenderness.
  • Vegetables added at different stages prevent overcooking and maintain their texture.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 8 hours 10 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Irish

Find it online: https://ellarecipe.com/slow-cooker-corned-beef-with-cabbage-and-vegetables-recipe/