Go Back
Print

Slow Cooker Corned Beef & Cabbage

Nana Ruth always said the secret to corned beef wasn't the spice packet — it was time and patience. This slow cooker version cooks low and slow until the meat falls apart and the cabbage is tender and sweet. Perfect for St. Patrick's Day or any cold night when you need the house to smell like home.
Course Main Course
Cuisine American
Keyword classic comfort, holiday & celebration, main dishes, slow cooker corned beef & cabbage, slow cooker meals
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Author Maggie

Ingredients

  • 3-4 lb corned beef brisket with spice packet
  • 2 tablespoons brown sugar
  • 4 cloves garlic smashed
  • 1 large yellow onion quartered
  • 1 lb small red potatoes halved
  • 4 carrots peeled and cut into chunks
  • 1 small head green cabbage cut into wedges
  • 1 cup beef broth
  • 2 tablespoons whole grain mustard for serving

Instructions

  1. Place onion and garlic in the bottom of a 6-quart slow cooker. Set the corned beef on top, fat side up. Sprinkle the spice packet over the meat, then pat the brown sugar evenly over the top.
  2. Pour beef broth around (not over) the brisket. Arrange potatoes and carrots around the sides of the meat.
  3. Cover and cook on LOW for 7-8 hours. During the last hour, tuck cabbage wedges around the edges of the slow cooker, cover, and let them steam until tender.
  4. Transfer the corned beef to a cutting board and let it rest 10 minutes. Slice against the grain — it should fall apart almost on its own.
  5. Serve sliced corned beef with the vegetables and a spoonful of cooking liquid. Pass the whole grain mustard at the table.

Recipe Notes

Leftovers make the best Reuben sandwiches. Just pile the corned beef on rye with sauerkraut, Swiss cheese, and Thousand Island dressing. Jake eats two of these every time.