Cozy Slow Cooker Corned Beef Cabbage (Printable version)

Tender brisket slowly simmered with cabbage, potatoes, and carrots for an easy, comforting Irish-American classic.

# What You'll Need:

→ Meats

01 - 1 (3–4 lb) corned beef brisket with spice packet

→ Vegetables

02 - 1 medium head green cabbage, cored and cut into wedges
03 - 6 medium carrots, peeled and cut into large chunks
04 - 6 small Yukon Gold potatoes, halved or quartered
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, smashed

→ Liquids & Seasonings

07 - 4 cups low-sodium beef broth
08 - 2 cups water
09 - 2 bay leaves
10 - 8 whole black peppercorns
11 - 1 tbsp Dijon mustard (optional)

# How to Prepare:

01 - Rinse the corned beef thoroughly under cold running water to remove excess brine. Place the brisket in the slow cooker with the fat side facing up.
02 - Sprinkle the entire contents of the spice packet evenly over the brisket. Add the Dijon mustard at this stage if you prefer an extra layer of flavor.
03 - Arrange the onion quarters, smashed garlic cloves, carrot chunks, and halved potatoes around and on top of the meat. Tuck in the bay leaves and scatter the peppercorns throughout.
04 - Pour the beef broth and water evenly over all the ingredients in the slow cooker, ensuring everything is partially submerged.
05 - Cover the slow cooker with its lid. Cook on LOW setting for 8 hours, or until the meat is fork-tender and easily pulls apart.
06 - Gently nestle the cabbage wedges into the cooking liquid during the final 2 hours of the slow cooking process. Cover and continue cooking until the cabbage is tender but not mushy.
07 - Carefully lift the corned beef from the slow cooker using tongs and transfer it to a cutting board. Let the meat rest for 10 minutes before slicing thinly against the grain for maximum tenderness.
08 - Arrange sliced corned beef on plates alongside the tender vegetables. Spoon some of the flavorful cooking broth over the top for added moisture and richness.

# Expert advice:

01 -
  • The meat becomes so tender you can cut it with a fork, no fancy knife skills required
  • Your entire kitchen will smell amazing all day long without you standing over a hot stove
  • It's the kind of meal that makes people ask when you're coming over again
02 -
  • Cutting against the grain is absolutely crucial or you'll end up with tough, stringy meat instead of buttery slices
  • Don't add the cabbage at the beginning or it'll disintegrate into nothingness
03 -
  • Let the corned beef rest for those full 10 minutes or you'll lose all those precious juices when you slice it
  • Skim any excess fat off the top of the broth before serving if you want something a bit lighter

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