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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 delivers fork-tender, fall-apart meat and perfectly cooked vegetables with minimal effort. The slow cooker does all the heavy lifting, making it the ultimate hands-off dinner for St. Patrick’s Day or any cozy evening.

Ingredients

Scale
  • Corned Beef Brisket (3-4 pounds)
  • Spice Packet (included with brisket) or 2 tablespoons pickling spice
  • 2 cups Water or Beef Broth
  • 2 tablespoons Brown Sugar
  • 1 medium head Green Cabbage, cut into wedges
  • 4–5 large Carrots, peeled and cut into large chunks
  • 1 pound Baby Potatoes (Yukon Gold or red)

Instructions

  1. Prepare the Brisket: Remove the corned beef brisket from its packaging. Rinse it under cool water to remove excess brine. Pat it dry with paper towels. Trim any large pieces of hard, yellow fat, but leave a thin layer (about ¼ inch) on one side.
  2. Build the Base: Place the rinsed and trimmed brisket into the slow cooker, fat side up. Sprinkle the contents of the spice packet over the top, along with the brown sugar. Pour in the 2 cups of water (or broth) around the side of the meat, trying not to wash off the spices.
  3. Low and Slow (Part 1): Put the lid on your slow cooker and cook on LOW for 8 to 9 hours. Set a timer for 7 hours.
  4. Add the Vegetables: After 7 hours, carefully remove the lid. Using tongs, gently lift the brisket out and place it on a cutting board. Add the potato chunks, carrot chunks, and cabbage wedges to the hot liquid in the slow cooker. Stir them gently to coat them in the broth.
  5. Return the Meat: Place the brisket back into the slow cooker, nestling it among the vegetables. Put the lid back on and cook on LOW for another 1 to 1.5 hours, or until the vegetables are tender when pierced with a fork.
  6. Rest and Slice: Once everything is cooked, turn off the slow cooker. Using your tongs, transfer the brisket to a clean cutting board. Let it rest for 10-15 minutes. While it rests, use a slotted spoon to transfer the vegetables to a serving platter. Slice the brisket against the grain into thick slices.
  7. Serve Immediately: Arrange the sliced meat on the platter with the vegetables. Spoon a little of the hot cooking liquid over the top for extra moisture and flavor. Serve with your favorite mustard or horseradish sauce.

Notes

Don’t skip rinsing the brisket to control saltiness. Always cook on LOW for tender meat. Add vegetables in the last hour to prevent mushiness. Let the meat rest before slicing to retain juices.

Nutrition

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

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