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Slow Cooker Corned Beef and Cabbage

Tender slow cooker corned beef and cabbage with potatoes carrots and parsley
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This is the ultimate set-it-and-forget-it comfort food. A humble brisket and simple vegetables transform in the slow cooker into a tender, savory meal that feels like a warm hug, perfect for a busy weeknight or a festive gathering.

Ingredients

Scale
  • 1 (3 to 4 pound) corned beef brisket, with its included spice packet
  • 1 large yellow onion, cut into large wedges
  • 4 cloves garlic, smashed
  • 1 pound baby potatoes (Yukon Gold or red bliss)
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 small head of green cabbage, cut into 6-8 wedges (core intact)
  • 2 cups low-sodium beef broth or water
  • 2 tablespoons whole grain mustard (optional)
  • Fresh parsley, chopped for garnish

Instructions

  1. Place onion wedges and smashed garlic in the bottom of a 6-quart or larger slow cooker. Pour in the beef broth or water.
  2. Rinse the corned beef brisket under cold water. Place it fat-side up on the onions and garlic. Sprinkle the spice packet contents over the brisket. Spread optional mustard on top.
  3. Cover and cook on LOW for 6 hours.
  4. After 6 hours, add potatoes and carrots around the brisket, nestling them into the liquid. Place cabbage wedges on top. Re-cover and cook on LOW for another 2 hours, or until vegetables are tender and meat shreds easily.
  5. Transfer brisket to a cutting board and let rest for 10-15 minutes. Use a slotted spoon to transfer vegetables to a platter. Slice brisket against the grain, arrange with vegetables, and garnish with parsley.

Notes

For a lower sodium version, rinse brisket thoroughly and use low-sodium broth. Always slice the meat against the grain for maximum tenderness. Leftover meat freezes well for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-corned-beef-cabbage/