Description
This Slow Cooker Corned Beef and Cabbage recipe offers a comforting and classic Irish-inspired meal. Tender corned beef is slow-cooked to perfection with a medley of potatoes, carrots, onions, and cabbage in a flavorful broth infused with apple cider vinegar and garlic. Ideal for an easy, hands-off meal, this dish yields juicy, fork-tender meat alongside perfectly cooked vegetables, making it a perfect hearty dinner for 6 to 8 people.
Ingredients
Scale
Corned Beef and Spice
- 3-4 lbs corned beef brisket (with spice packet)
- 2-3 garlic cloves, minced
- 1 tablespoon Dijon mustard (optional, for extra flavor)
Vegetables
- 10-12 small baby potatoes (or 4-5 medium-sized potatoes, halved)
- 4 large carrots, peeled and cut into large chunks
- 1 large onion, peeled and quartered
- 1 small head of cabbage, cut into wedges
Liquids and Seasonings
- 4 cups beef broth (or water)
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Begin by placing the baby potatoes, carrots, and onion in the bottom of the slow cooker. These vegetables will serve as a flavorful base for the corned beef and help to evenly cook the meat.
- Add the Corned Beef: Rinse the corned beef brisket under cold water to remove excess brine, then place it on top of the vegetables in the slow cooker to allow the flavors to meld during cooking.
- Season the Meat: Sprinkle the seasoning packet included with the corned beef over the meat. Add minced garlic and optional Dijon mustard for additional depth of flavor, spreading evenly.
- Add Liquid: Pour the beef broth or water over the meat and vegetables to create a moist cooking environment. Stir in the apple cider vinegar to enhance the broth’s tangy flavor.
- Cook the Corned Beef: Cover the slow cooker and cook on low for 8 to 9 hours or high for 4 to 5 hours, until the corned beef is fork-tender and the vegetables are cooked through.
- Add the Cabbage: About 1 hour before serving, add the cabbage wedges to the slow cooker. Push them down slightly into the liquid so they cook evenly and become tender.
- Rest the Meat: Remove the corned beef from the slow cooker and let it rest for about 10 minutes before slicing against the grain to maintain juiciness and tenderness.
- Serve: Arrange the sliced corned beef on a platter with the cooked vegetables. Spoon some of the flavorful broth over the dish before serving for extra moisture and taste.
Notes
- Rinsing the corned beef removes excess saltiness and helps balance flavors.
- Adding cabbage towards the end prevents it from becoming overly mushy.
- Leftovers can be refrigerated for up to 3-4 days and make great sandwiches or hash.
- Use low-sodium beef broth to control salt content.
- For best slicing results, always cut corned beef against the grain.