Slow Cooker Corned Beef and Cabbage

This Slow Cooker Corned Beef and Cabbage is a delicious and effortless way to enjoy a classic dish. The tender, flavorful corned beef slowly simmers with vegetables like carrots, potatoes, and onions in a savory broth. With cabbage added toward the end for the perfect texture, this recipe is ideal for a comforting family dinner or a festive St. Patrick’s Day meal. The garlic butter drizzle adds an extra burst of flavor to the vegetables, and serving it with grainy mustard or horseradish gives it a delightful tangy finish.

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Ingredients:

For the Slow Cooker:

• 3-5 pound corned beef brisket (with spice packet)
• 2 bay leaves
• 1 ½ cups mini carrots
• 4 small yellow potatoes (about ¾ pound), halved
• 1 sweet onion, quartered
• 3 cups low-sodium chicken broth
• ½ head green cabbage, cut into 4 wedges (leave a piece of core intact)

For the Garlic Butter:

• 3 tablespoons unsalted butter
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• Salt and pepper, to taste

Optional Serving Sides:

• Grainy mustard
• Horseradish

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Instructions:

1. Prepare the Corned Beef:

• Remove the corned beef from the package and set aside the spice packet. Rinse the beef under cold water and pat dry using paper towels.
• Place the corned beef, fat side up, into a 6-quart slow cooker. Sprinkle the contents of the reserved spice packet and add 2 bay leaves on top of the beef.

2. Add Vegetables:

• Arrange the mini carrots, halved yellow potatoes, and quartered onions around the sides and top of the corned beef.
• Pour 3 cups of low-sodium chicken broth over the vegetables. The broth should partially cover the meat, but it doesn’t need to be fully submerged.

3. Slow Cook:

• Cover with the lid and cook on LOW for 6 hours.

4. Add the Cabbage:

• After 6 hours, lift the lid and carefully place the cabbage wedges on top of the corned beef and vegetables. Replace the lid and continue cooking on LOW for another 2 hours until the cabbage is tender.

5. Prepare the Garlic Butter:

• While the slow cooker finishes, make the garlic butter by melting 3 tablespoons of butter in the microwave. Add the minced garlic, chopped parsley, and a pinch of salt and pepper. Stir until combined.

6. Serve:

• Once cooked, remove the corned beef, cabbage, carrots, potatoes, and onions from the slow cooker. Slice the corned beef thinly against the grain for the most tender texture.
• Drizzle the prepared garlic butter over the vegetables for extra flavor.
• Serve the sliced corned beef and vegetables on a platter with grainy mustard or horseradish on the side, if desired.

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Tips for Success:

• Vegetable Texture: If you prefer firmer vegetables, especially the potatoes and carrots, add them in halfway through cooking—around the 3 ½ to 4-hour mark. This prevents them from becoming too soft by the time the corned beef is done.
• Cabbage Tip: Keep the core intact when cutting the cabbage into wedges. This ensures the cabbage holds together while it cooks and makes serving easier.
• Flavor Boosters: For extra richness, swap some of the chicken broth for beef broth or even a splash of beer for a more traditional touch.
• Serving Ideas: Pair this meal with mashed potatoes or crusty bread for a complete, hearty meal.

This slow cooker recipe is a fantastic way to bring the flavors of a classic corned beef and cabbage dinner to life with minimal effort!