Slow Cooked Corned Beef Cabbage (Printable)

Hearty corned beef braised with cabbage, potatoes, and carrots for tender, flavorful results.

# What You'll Need:

→ Meats

01 - 1 (3–4 lb) corned beef brisket with spice packet

→ Vegetables

02 - 1 medium green cabbage, cut into 6 wedges
03 - 6 medium Yukon Gold potatoes, peeled and quartered
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, peeled and quartered
06 - 3 cloves garlic, peeled and smashed

→ Liquids

07 - 4 cups low-sodium beef broth
08 - 2 cups water

→ Spices & Seasonings

09 - 2 bay leaves
10 - 1 teaspoon black peppercorns
11 - 1/2 teaspoon whole mustard seeds (optional, if not included in spice packet)
12 - Salt and pepper, to taste

# Directions:

01 - Rinse the corned beef brisket under cold water and pat dry. Place it in the bottom of a large slow cooker.
02 - Sprinkle the included spice packet (or mustard seeds, if using) over the meat.
03 - Add the onion, garlic, carrots, and potatoes around the sides of the brisket.
04 - Pour in the beef broth and water until the meat and vegetables are just covered. Add bay leaves and black peppercorns.
05 - Cover and cook on LOW for 8 hours, or until the beef is fork-tender.
06 - With 1 hour remaining, carefully add the cabbage wedges to the slow cooker, tucking them around the beef and vegetables.
07 - Once done, remove the corned beef and let it rest for 10 minutes before slicing against the grain.
08 - Serve the sliced corned beef with the cooked potatoes, carrots, and cabbage, ladling some broth over everything if desired.

# Expert Advice:

01 -
  • The beef becomes so tender you barely need a knife, practically melting into each bite
  • Your entire house will smell amazing all day long
  • Everything cooks in one pot with almost zero hands-on time
02 -
  • Don't add the cabbage at the start or it will completely disintegrate
  • Slicing against the grain is crucial for tender meat
  • The broth gets quite salty as it cooks, so taste before adding more salt
03 -
  • Buy an extra-large brisket because this disappears faster than you expect
  • Skim any excess fat off the broth before serving if it seems too rich

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