Slow Cooker Corned Beef and Cabbage
This slow cooker corned beef and cabbage is tender, simple, and completely hands-off once it’s going. It’s the kind of dinner that looks planned even when it absolutely was not.
Ingredients
- 1 corned beef brisket 3 to 3.5 pounds, with spice packet
- 1 pound baby gold potatoes halved
- 4 large carrots peeled and cut into 2-inch chunks
- 1 small yellow onion peeled and cut into wedges
- 1 small green cabbage cut into 6–8 wedges
- 3 cups low-sodium beef broth or water
- 2 cloves garlic minced
Instructions
- Place the halved baby gold potatoes in the bottom of the slow cooker.
- Add the carrot chunks and onion wedges over the potatoes.
- Place the corned beef brisket on top of the vegetables, fat side up.
- Sprinkle the spice packet evenly over the top of the corned beef.
- Add the minced garlic over the meat.
- Pour the beef broth or water around the sides of the corned beef, not directly over the top.
- Cover and cook on low for 6 to 7 hours or on high for 4 hours, until the corned beef is fork tender.
- About 60 minutes before serving, tuck the cabbage wedges into the slow cooker around the meat.
- Cover and continue cooking until the cabbage is soft and translucent.
- Remove the corned beef from the slow cooker and let it rest for 5 minutes.
- Slice the corned beef against the grain into thick slices.
- Serve the sliced corned beef with the potatoes, carrots, cabbage, and spoon some of the cooking broth over the top.