Go Back

Slow Cooker Corned Beef and Cabbage

Slow Cooker corned beef and cabbage with tender cabbage wedges and golden potatoes cooked low-and-slow until the brisket pulls apart easily. Finished with a quick 10-minute rest, then sliced against the grain for juicy, clean cuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 hours
resting 10 minutes
Total Time 9 hours 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Irish-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Corned beef and vegetables
  • 3.5 lb flat-cut corned beef brisket with spice packet
  • 1 green cabbage
  • 4 Yukon Gold potatoes
  • 4 carrots
  • 1 onion
  • 4 garlic
  • 3 cup beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 whole grain mustard for serving

Equipment

  • 1 slow cooker

Method
 

Layer the slow cooker
  1. Place the quartered potatoes, carrots, and onion in the bottom of the slow cooker in an even layer, leaving some space between pieces so liquid can reach all sides.
  2. Add the smashed garlic, then pour the beef broth and apple cider vinegar over the vegetables so they’re mostly submerged.
  3. Rinse the corned beef brisket under cold water, then place it fat-side up on top of the vegetables so the fat helps keep the meat moist.
  4. Sprinkle the included spice packet and brown sugar over the brisket so the surface starts seasoning as it cooks.
Cook low and tenderize
  1. Cook on low for 8–9 hours, until the brisket is very tender and you can press it with a fork.
  2. During the last 2 hours of cooking, add the cabbage wedges and press them into the liquid so they soften and pick up the cooking juices.
Rest, slice, and serve
  1. Remove the brisket from the slow cooker and let it rest for 10 minutes so the juices redistribute.
  2. Slice the brisket against the grain and serve it with the vegetables, then add whole grain mustard on the side.

Notes

Pro tip: choose a flat-cut brisket so it slices more cleanly after resting. Refrigerate leftovers in a covered container for up to 3-4 days; reheat gently until warmed through. Freezing is yes—freeze sliced meat and vegetables up to 2 months, then thaw in the fridge before reheating. For a lighter option, use low-sodium beef broth and reduce added salt seasoning from the spice packet if your brand is very salty.