Cozy Slow Cooker Corned Beef Cabbage (Printable)

Tender beef brisket with vegetables in a rich broth, perfect for effortless comfort dining.

# What You’ll Need:

→ Meats

01 - 3 to 4 lb corned beef brisket with spice packet

→ Vegetables

02 - 1 small head green cabbage, cut into 8 wedges
03 - 6 medium carrots, peeled and cut into 2-inch pieces
04 - 6 small Yukon gold potatoes, quartered
05 - 1 large yellow onion, cut into wedges
06 - 3 garlic cloves, smashed

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 2 cups water

→ Spices & Seasonings

09 - Spice packet from corned beef or 2 tsp pickling spice
10 - 2 bay leaves
11 - Freshly ground black pepper, to taste

# How To Make It:

01 - Rinse the corned beef brisket under cold water and pat dry with paper towels. Place the brisket fat-side up in the bottom of a 6-quart or larger slow cooker.
02 - Sprinkle the included spice packet or pickling spice evenly over the top of the beef brisket.
03 - Arrange the quartered potatoes, carrots, onion wedges, and smashed garlic cloves around and on top of the beef, distributing them evenly in the slow cooker.
04 - Pour in the beef broth and water, ensuring the beef is just submerged. Add the bay leaves and season with a few grinds of black pepper.
05 - Cover and cook on low heat for 6 hours, until the beef is fork-tender and vegetables are cooked through.
06 - Gently place the cabbage wedges on top of the meat and vegetables during the last 2 hours of cooking. Cover and continue cooking until cabbage is tender but not mushy.
07 - Carefully transfer the brisket to a cutting board and let rest for 10 minutes before slicing. Slice the meat against the grain into thin strips for maximum tenderness.
08 - Serve sliced corned beef alongside the tender vegetables. Ladle some of the cooking liquid over each portion for added moisture and flavor.

# Expert Tips:

01 -
  • The slow cooker does absolutely everything while you go about your day
  • Leftbacks taste even better nestled into sandwiches with extra mustard
  • That first bite of meltingly tender beef just hits different
02 -
  • The spice packet contains mustard seeds coriander and sometimes cinnamon—earthy and slightly sweet
  • Cabbage needs those last 2 hours exactly or it turns into unpleasant mush instead of tender ribbons
  • Always slice against the grain or you will end up with stringy tough bites no matter how long it cooked
03 -
  • Trim some of the fat cap beforehand if you prefer a leaner finished dish
  • Let the beef rest longer than 10 minutes if you have time—it really does make a difference

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