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Slow Cooker Corned Beef and Cabbage Recipe

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4.1 from 27 reviews

This Slow Cooker Corned Beef and Cabbage recipe offers a simple, hearty, and tender meal perfect for a comforting dinner. The corned beef brisket slowly cooks with aromatic vegetables and aromatic spices, resulting in a juicy and flavorful main dish. Paired with tender cabbage and potatoes, it’s a classic Irish-inspired meal with a modern twist using a slow cooker.

  • Total Time: 5 hours 30 minutes
  • Yield: 4 servings

Ingredients

Meat and Seasoning

  • 2 pounds corned beef brisket (plus pickling spice packet)
  • 2 dried bay leaves

Vegetables

  • 1 cup celery (3″ pieces)
  • 2 cups carrots (2″ pieces)
  • 1 small yellow onion (1″ wedges)
  • 1 pound red potatoes (halved)
  • 3 cloves garlic (roughly chopped)
  • 1 small cabbage (2″ wedges, about 8 pieces)

Liquids and Condiments

  • 4 cups beef broth
  • ¾ cup coarse ground dijon mustard
  • ¼ cup honey

Instructions

  1. Prepare the Ingredients: Rinse the corned beef brisket briefly under cold water to remove excess salt. Chop the celery, carrots, onion, garlic, and halve the potatoes. Cut the cabbage into about 8 wedges.
  2. Layer in Slow Cooker: Place the corned beef brisket at the bottom of the slow cooker. Add the celery, carrots, onion, potatoes, garlic, bay leaves, and the pickling spice packet on top of the meat.
  3. Add Broth: Pour 4 cups of beef broth over the ingredients, ensuring the meat and vegetables are mostly submerged.
  4. Cook Slowly: Cover and cook on low for about 5 hours, allowing the brisket to become tender and the flavors to meld beautifully.
  5. Add Cabbage: After 5 hours, arrange the cabbage wedges on top of the cooked ingredients. Cover and continue cooking for an additional 15 minutes until the cabbage is tender but not mushy.
  6. Prepare Mustard Glaze: While cabbage cooks, mix the coarse ground dijon mustard with honey to create a sweet and tangy glaze.
  7. Serve: Remove the bay leaves and pickling spice packet. Slice the corned beef against the grain, plate with cabbage and vegetables, and drizzle the mustard glaze over the meat before serving.

Notes

  • Do not overcook the cabbage to prevent it from becoming mushy.
  • Make sure to slice the corned beef against the grain for maximum tenderness.
  • Leftover corned beef can be refrigerated for up to 3 days.
  • You can substitute the beef broth with vegetable broth for a lighter flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 15 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Irish

Find it online: https://allyumcooks.com/slow-cooker-corned-beef-and-cabbage-recipe/