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Easy Slow Cooker Corned Beef and Cabbage: Best Cozy Recipe

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A comforting, set-it-and-forget-it slow cooker corned beef and cabbage recipe that delivers fork-tender beef and perfectly cooked vegetables with minimal prep. Perfect for cozy nights, St. Patrick’s Day, or any day you need a warm, satisfying meal.

Ingredients

Scale
  • 3 to 4 pounds corned beef brisket (with seasoning packet)
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 4 cups water or low-sodium beef broth
  • 1 head green cabbage, cut into 8 wedges
  • 6 large carrots, peeled and cut into 2-inch chunks
  • 8 small red potatoes, halved or quartered
  • 1 large yellow onion, cut into thick wedges
  • Whole-grain mustard or horseradish sauce (for serving, optional)
  • Fresh parsley, chopped (for garnish, optional)
  • Irish soda bread or crusty bread (for serving, optional)

Instructions

  1. Rinse the corned beef brisket under cold water and pat dry with paper towels. Trim excess fat if needed, leaving about 1/4 inch for moisture.
  2. Place the brisket fat-side up in a 6 to 8-quart slow cooker. Sprinkle with brown sugar, drizzle apple cider vinegar around the edges, and add black peppercorns, bay leaves, and the seasoning packet (or 1 tablespoon pickling spice and 1 teaspoon mustard seeds).
  3. Pour in water or beef broth until it reaches about halfway up the sides of the brisket. Do not submerge completely.
  4. Cover and cook on low for 8 to 10 hours. Avoid lifting the lid during cooking.
  5. About 2 hours before serving, carefully remove the brisket with tongs and set aside on a plate. Add potato chunks, carrot pieces, onion wedges, and cabbage wedges to the cooking liquid, nestling them in. Place the brisket back on top of the vegetables.
  6. Cover and cook on low for another 2 hours, until vegetables are fork-tender and cabbage is tender but still holds its shape.
  7. Turn off the slow cooker. Transfer the brisket to a cutting board and let rest for 10 minutes before slicing against the grain into 1/2-inch thick pieces.
  8. Arrange vegetables on a serving platter using a slotted spoon, top with sliced beef, and ladle a little cooking liquid over the top. Garnish with parsley if desired. Serve with whole-grain mustard or horseradish sauce and bread.

Notes

Rinse the brisket to reduce saltiness. Use low-sodium broth to control salt. Add vegetables later to prevent mushiness. Let brisket rest before slicing. For a richer flavor, substitute 1 cup of broth with Guinness stout. Leftovers keep for up to 4 days in the fridge or freeze for up to 3 months.

Nutrition

Keywords: slow cooker corned beef and cabbage, corned beef recipe, St. Patrick's Day dinner, easy corned beef, cozy comfort food, slow cooker brisket

Find it online: https://forkifyfun.com/easy-slow-cooker-corned-beef-and-cabbage-best-cozy-recipe/