Slow Cooker Corned Beef & Cabbage Recipe
Cook tender Slow Cooker Corned Beef and Cabbage effortlessly! Enjoy a delicious feast with minimal fuss. Try it today!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Irish
Ingredients
Scale
- 1 (3-4 pound) corned beef brisket
- 1 head cabbage, quartered or wedged
- 4-5 medium carrots, peeled and chopped into large chunks
- 1.5 pounds waxy potatoes (Yukon Gold or red), scrubbed and quartered
- 1 large onion, peeled and quartered
- 4 cloves garlic, minced
- 4 cups beef broth (or 2 cups beef broth + 2 cups Guinness/dark beer)
- 1 pickling spice packet (usually included with corned beef)
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Dijon Mustard (for serving)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt (for sauce)
- 1/4 teaspoon black pepper (for sauce)
Instructions
- Unwrap the corned beef brisket and rinse it thoroughly under cold water. Pat it dry with paper towels. Quarter the cabbage, peel and chop carrots into large chunks, scrub and quarter potatoes, and peel and quarter the onion. Mince the garlic.
- Place the corned beef brisket fat side up in a 6-quart (or larger) slow cooker. Sprinkle the included spice packet over the brisket. Add the bay leaves and peppercorns. Pour in the beef broth (and beer if using) until it comes approximately halfway up the sides of the brisket. Cover and cook on Low for 7-8 hours or on High for 4-5 hours, until fork-tender.
- Once the corned beef is tender, carefully remove it from the slow cooker and tent it loosely with foil on a cutting board to rest. Add the chopped cabbage, carrots, potatoes, and onion to the slow cooker liquid. Stir gently. Continue cooking on High for another 1-2 hours, or until the vegetables are tender but not mushy.
- Slice the rested corned beef against the grain into thick pieces. Transfer the sliced beef and tender vegetables to a serving platter, discarding the bay leaves. Taste the cooking liquid and season with salt and pepper if desired.
- While the beef rests and vegetables cook, combine mayonnaise, Dijon mustard, and honey in a small bowl. Whisk until smooth. Stir in the apple cider vinegar and chopped fresh parsley. Season with a pinch of salt and pepper to taste.
- Artfully arrange the sliced corned beef on a warm platter. Spoon the tender vegetables around the beef, drizzling some of the aromatic cooking liquid over everything. Offer the creamy Dijon sauce on the side.
Notes
This Slow Cooker Corned Beef and Cabbage recipe is an effortlessly delicious meal perfect for any day of the week. The corned beef emerges incredibly tender, practically melting in your mouth, while the cabbage, carrots, and potatoes absorb all the rich, savory flavors of the broth.