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Slow Cooker Corned Beef and Cabbage Recipe

Slow Cooker Corned Beef and Cabbage Recipe
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5.1 from 12 reviews

This Slow Cooker Corned Beef and Cabbage recipe is a classic comfort dish perfect for St. Patrick’s Day or any cozy family dinner. Tender corned beef, flavorful vegetables, and savory broth come together for a satisfying one-pot meal.

Ingredients

Corned Beef:

  • 3 to 4 lb. corned beef (with seasoning)

Broth:

  • 4 cups low sodium beef broth
  • 2 bay leaves

Vegetables:

  • 1 lb. baby carrots
  • 2 lbs. baby potatoes (red and gold)
  • ½ head cabbage (chopped)

Instructions

  1. Prepare the Corned Beef: Remove the corned beef from packaging and place in the bottom of the slow cooker. Cover with beef broth (or water for a more mild flavor), and top with 2 bay leaves. Cover and cook on LOW heat for 5 hours.
  2. Add Vegetables: Add in potatoes and carrots around brisket and continue cooking on LOW heat for 3 more hours.
  3. Finish with Cabbage: Finally, add in the chopped cabbage on top, cover and continue cooking for an additional 30 minutes on LOW heat. Use tongs and a slotted spoon to remove cabbage, carrots, and potatoes from the slow cooker. Remove the corned beef and let rest for 5 minutes before slicing. Enjoy!

Notes

  • This recipe is great for leftovers and makes delicious sandwiches the next day.
  • Adjust the seasoning to your preference by adding additional spices like peppercorns or mustard seeds.

Nutrition

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