Slow Cooked Corned Beef Cabbage

My tiny apartment kitchen filled with the most incredible aroma while this corned beef bubbled away all day. I remember checking on it every hour, unable to resist lifting that lid just to watch the cabbage turn perfectly tender. Something about slow-cooked comfort food just makes a gray March day feel cozy and welcoming.

I made this for my roommates during our first St. Patrick's Day away from home, and we all stood around the slow cooker like it was the most fascinating thing we'd ever seen. The way the cabbage soaked up that spiced broth was a total revelation.

Ingredients

• Corned beef brisket: The spice packet included is absolute gold, so don't toss it
• Yukon Gold potatoes: These hold their shape beautifully during long cooking
• Green cabbage: Cut into wedges instead of shreds so they don't turn to mush
• Beef broth: Low-sodium lets you control the salt level since corned beef is already salty
• Bay leaves and peppercorns: These classic aromatics deepen the flavor profile

Instructions

Prep the beef:

Rinse that corned beef well under cold water and pat it dry before placing it fat-side up in your slow cooker

Add the aromatics:

Sprinkle the spice packet everywhere, then tuck onion, garlic, carrots, and potatoes around the sides

Pour in the liquids:

Add beef broth and water until everything is just submerged, then drop in bay leaves and peppercorns

Start the slow cook:

Cover and cook on LOW for 8 hours until the beef is completely fork-tender

Add the cabbage:

During the last hour, gently tuck cabbage wedges around the meat so they can steam in that flavorful broth

Rest and slice:

Let the beef rest for 10 minutes before slicing against the grain into thin pieces

Serve it up:

Pile bowls high with beef and vegetables, ladling some of that cooking liquid over everything

Save

This recipe has become my go-to for feeding a crowd on those chilly Sunday afternoons when everyone just wants something warm and filling. There's something deeply satisfying about putting dinner together in the morning and forgetting about it until it's time to eat.

Make It Your Own

Spread Dijon mustard over the brisket before cooking for an extra layer of flavor that really cuts through the richness. I also love adding a bottle of dark beer instead of some water for deeper complexity.

Serving Ideas

Grainy mustard or homemade horseradish cream are absolute must-haves on the side. Some crusty bread for soaking up that incredible broth isn't required but highly recommended.

Leftover Magic

Leftovers are arguably even better than the first meal. The flavors have more time to meld and everything becomes more tender.

• Chop leftovers for an incredible hash the next morning
• Pile thin slices onto rye bread with mustard for sandwiches
• Freeze portions in that cooking broth for future comfort meals

Save

There's nothing quite like gathering around a steaming bowl of this classic comfort food while rain taps against the windows. It's the kind of meal that makes everyone feel at home.

Recipe Questions & Answers

→ How long should I cook the corned beef for optimal tenderness?

Cooking on low for 8 hours allows the brisket to become fork-tender and fully infused with spices and broth flavors.

→ When should I add the cabbage for best texture?

Add the cabbage wedges during the last hour of cooking to keep them tender yet vibrant, preventing overcooking.

→ Can I substitute Yukon Gold potatoes with other types?

Yes, baby potatoes or other waxy potatoes work well, holding shape and absorbing the braising liquid effectively.

→ What seasonings enhance the beef’s flavor in this cooking method?

Bay leaves, black peppercorns, mustard seeds, and the included spice packet create a well-rounded aromatic profile for the beef.

→ Is it necessary to soak or rinse the brisket before cooking?

Rinsing the corned beef briefly removes excess brine and salt, ensuring balanced seasoning in the final dish.