Slow Cooker Corned Beef and Cabbage
March 4, 2023 • 0 comments
Cook this corned beef in a slow cooker all day, and you're guaranteed success — no more dry corned beef and you'll never go back to boiling! Serve with soda bread for a warm and satisfying meal.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- Corned Beef Brisket, Small
- (10) Baby Red Potatoes, quartered
- (4) Large Carrots, peeled and cut into matchsticks
- (1) Onion, peeled and cut into bite sized pieces
- (1/2 head) Cabbage, coarsely chopped
- (1 1/2 cups) Water, Beer, Beef Broth or mixture
Directions
Note that if our corned beef are out of stock, you can grab a jar of our Pickling Spice Blend, a brisket and follow the recipe here.
Did you know that more than brisket can be corned? Yep! Try Round Roast, Sirloin or Sirloin Tip Roast, Chuck or Arm Roast, Short Ribs or, for the really adventurous: tongue!
- Chop cabbage and place, covered, in fridge. You will not need this until the end of the cooking time. If you prefer to add now, you can, it'll just be extra tender (eg, mushy).
- Place potatoes*, carrots*, and onion into the bottom of a slow cooker; add water (or beer or broth) and place corned brisket on top of vegetables.
- Cook on Low for 8 hours or High for 5 hours; once there is 2 hours for Low or 1 hour for High of cook time remaining, add the cabbage and finish cooking.
- Once done, remove the meat, cover and let rest for 5-10 min then slice into strips. You MUST slice against the grain. Serve with melted butter on the potatoes and horseradish, grainy mustard or thousand island with the rest.
- Enjoy!! (But prepare yourself to enjoy the leftovers even more! 🤤 Corned beef hash, Rueben's, etc....)
Don't forget the Irish Soda Bread!
*If the potatoes and carrots are organic I leave the peel on, if not, they get peeled.
