Description

This Slow Cooker Corned Beef and Cabbage recipe is a classic, hearty meal perfect for any occasion. Tender corned beef brisket slow-cooked with aromatic onions, garlic, and spices, accompanied by baby red potatoes, carrots, and cabbage wedges. The slow cooking method ensures melt-in-your-mouth meat and perfectly cooked vegetables, making it a comforting, flavorful dish served with a tangy whole-grain mustard and fresh parsley garnish.

Ingredients

Scale

Meat and Seasoning

1 (3.5 – 4) pound corned beef brisket (including spice packet)
1 teaspoon whole black peppercorns
2 bay leaves

Aromatics

1 medium yellow onion (peeled and quartered)
4 cloves garlic (peeled and smashed)

Liquids

1 (6-oz) bottle beer (optional)
4 cups low-sodium beef broth

Vegetables

1 1/2 pounds baby red potatoes (halved)
4 large carrots (peeled and cut into 2-inch pieces, about 1 pound)
1 small-medium head green cabbage (cored and cut into wedges, about 1 pound)

Condiments and Garnish

2 tablespoons whole-grain mustard
Fresh parsley (chopped, for garnish)

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Instructions

Prepare the brisket: Rinse the corned beef under cold water to remove excess brine. Place it in the slow cooker, fat side up. Sprinkle the provided spice packet evenly over the meat.
Add aromatics and liquid: Add the quartered onion, smashed garlic cloves, bay leaves, and whole black peppercorns around the brisket in the slow cooker. Pour in the beer first if using, then add enough beef broth to just cover the meat for optimal flavor and moisture.
Slow cook the meat: Cover the slow cooker and cook on LOW for 7 hours or on HIGH for 4 hours, allowing the brisket to become tender and infused with spices.
Add root vegetables: After cooking the meat for 7 hours on LOW or 3 hours on HIGH, carefully remove the brisket from the slow cooker. Place the halved baby red potatoes at the bottom of the slow cooker, set the brisket back on top, and nestle the carrots around the meat. Cover and continue cooking on LOW for an additional 1 hour or on HIGH for 30 minutes.
Incorporate cabbage: Nestle the cabbage wedges around the meat inside the slow cooker. Cover and cook on LOW for another 1 hour or on HIGH for 30 minutes, until the cabbage is tender but still holds shape.
Rest and slice the meat: Carefully remove the corned beef from the slow cooker and let it rest for 10 minutes to allow juices to redistribute. Slice the meat thinly against the grain for the best texture.
Serve: Arrange the sliced corned beef on a large platter surrounded by the cooked potatoes, carrots, and cabbage. Drizzle some of the cooking liquid over the meat and vegetables. Spread whole-grain mustard on the meat and garnish with chopped fresh parsley. Serve warm and enjoy your hearty meal.

Notes

Rinsing the brisket helps reduce excess saltiness from the brine.
Using beer adds depth of flavor, but you can omit it and use only beef broth if preferred.
Cooking times may vary depending on your slow cooker’s size and heat distribution.
Resting the meat before slicing ensures juicier slices and better texture.
The leftover cooking liquid can be saved as a flavorful broth for soups.