Cozy Slow Cooker Corned Beef Cabbage (Printable)

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

# What You 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

# Steps:

01 - Rinse the corned beef brisket under cold water and pat dry. Place it fat-side up in the bottom of a large slow cooker.
02 - Sprinkle the included spice packet or pickling spice over the beef.
03 - Arrange potatoes, carrots, onion, and garlic around and on top of the beef.
04 - Pour beef broth and water into the slow cooker, ensuring the beef is just covered. Add bay leaves and a few grinds of black pepper.
05 - Cover and cook on low for 8 hours or until beef and vegetables are tender.
06 - Add cabbage wedges on top during the last 2 hours of cooking.
07 - Remove brisket to a cutting board and let rest for 10 minutes. Slice against the grain.
08 - Serve sliced beef with vegetables and ladle some cooking liquid over top.

# Expert Advice:

01 -
  • The slow cooker does absolutely all the heavy lifting while you go about your day
  • Leftovers somehow taste even better the next morning in a breakfast hash
  • Feeds a crowd with minimal effort and maximum comfort
02 -
  • Don't skip the resting period or you'll lose all those delicious juices when slicing
  • Adding cabbage too early is the most common mistake and turns it into mush
03 -
  • Always slice against the grain or the meat will be tough no matter how long you cooked it
  • That little spice packet is pure gold so don't toss it

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