Description
Tender and flavorful slow cooker corned beef recipe with cabbage, carrots, and potatoes. The perfect easy beef dinner for St. Patrick’s Day or cozy nights. Juicy, hearty, and full of savory spices.
Ingredients
1 corned beef brisket (about 4 pounds)
1 pickling spice packet
4 carrots, cut into chunks
1 1/2 pounds potatoes, quartered
1/2 head cabbage, cut into wedges
4 cups water or beef broth
Instructions
1. Peel and cut the carrots into chunks, quarter the potatoes, and slice the cabbage into wedges. Place the carrots and potatoes on the bottom of the slow cooker.
2. Rinse the corned beef under cold water to remove excess brine. Place it on top of the vegetables in the slow cooker, fat side up. Sprinkle the pickling spice packet over the beef.
3. Add enough water or beef broth to just cover the vegetables and about half of the beef.
4. Cover and cook on low for 8–10 hours, or on high for 4–5 hours, until the beef is fork-tender. Add the cabbage wedges during the last 2 hours of cooking.
5. Remove the corned beef and let it rest for a few minutes before slicing against the grain. Arrange with vegetables and spoon some of the cooking liquid over the top.
Notes
Use a flat cut brisket if you want neat slices.
Don’t overcook the cabbage — add it during the last 2 hours.
Let the beef rest before slicing to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours
- Category: Beef Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6
- Calories: 480
- Sugar: 5g
- Sodium: 1250mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 140mg