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Tender Slow Cooker Corned Beef and Cabbage

slow cooker corned beef and cabbage - featured image
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A forgiving, low-and-slow slow cooker recipe that transforms tough corned beef brisket into melt-in-your-mouth tender meat with sweet cabbage and waxy potatoes, perfect for St. Patrick’s Day or any cozy night.

Ingredients

Scale
  • 3–4 lb Corned Beef Brisket (with spice packet)
  • 1 Large Yellow Onion, quartered
  • 1 Head of Green Cabbage, cut into wedges with core attached
  • 1 Bag Baby Potatoes (red or Yukon Gold), halved
  • 8–10 Whole Garlic Cloves, peeled
  • 1 Packet Pickling Spices
  • 4–6 Cups Low-Sodium Beef Broth
  • 2 Bay Leaves
  • 1 Tablespoon Brown Sugar (optional)

Instructions

  1. Rinse the corned beef brisket under cold water to remove excess brine and place it fat-side up in the slow cooker.
  2. Add the quartered onions, whole garlic cloves, and bay leaves around the meat. Sprinkle the pickling spices and brown sugar (if using) evenly over the top.
  3. Pour in the beef broth until it comes about halfway up the sides of the meat. Do not submerge completely.
  4. Cover and cook on LOW for 6-8 hours until the meat is fork-tender.
  5. Add the halved potatoes and cabbage wedges on top of the meat.
  6. Cover and cook on LOW for another 1-2 hours, or until potatoes are tender and cabbage is cooked through but still has a slight bite.
  7. Turn off the slow cooker and let everything rest for 10-15 minutes before serving.
  8. Slice the meat against the grain and serve with the vegetables and broth.

Notes

Rinse the brisket thoroughly to reduce sodium. Add cabbage in the last 1-2 hours to prevent mushiness. Slice meat against the grain for tenderness. Leftovers can be frozen (meat and potatoes only) for up to 3 months.

Nutrition

Keywords: corned beef, slow cooker, st patrick's day, cabbage, brisket, comfort food, easy dinner, one pot meal

Find it online: https://lunafeast.com/tender-slow-cooker-corned-beef-and-cabbage-easy-6-ingredient-recipe/