Cozy Slow Cooker Corned Beef Cabbage (Printable)

Tender brisket slowly simmered with cabbage, potatoes, and carrots for classic comfort.

# 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 tablespoon Dijon mustard (optional)

# How To Make It:

01 - Rinse the corned beef under cold water to remove excess brine. Place it fat side up in the slow cooker.
02 - Sprinkle the contents of the spice packet (and mustard, if using) over the brisket.
03 - Add onion, garlic, carrots, potatoes, bay leaves, and peppercorns around and on top of the meat.
04 - Pour beef broth and water over the ingredients.
05 - Cover and cook on LOW for 8 hours, or until the meat is fork-tender.
06 - Add cabbage wedges during the last 2 hours of cooking.
07 - Carefully remove the corned beef; let it rest for 10 minutes. Slice against the grain.
08 - Serve the corned beef with vegetables, spooning some broth over for extra flavor.

# Expert Tips:

01 -
  • The slow cooker does practically everything while you go about your day
  • Cabbage becomes meltingly tender instead of watery or bitter
  • Leftovers make incredible sandwiches with just a swipe of mustard
  • Feeds a crowd with almost zero hands-on time
02 -
  • Cabbage only needs about 2 hours, so adding it at the beginning results in completely disintegrated wedges
  • Slicing against the grain is non-negotiable for tender meat, otherwise you'll end up with stringy, chewy bites
  • The broth will be quite salty from the curing process, so taste before adding any additional salt at the table
03 -
  • Pat the brisket dry before rinsing to help the spice rub adhere better
  • If your slow cooker runs hot, check the liquid level after 4 hours and add more water if needed
  • Letting the meat rest before slicing is the difference between tender and tough

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