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Tender Slow Cooker Corned Beef Recipe with Cabbage and Potatoes

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A hearty and tender slow cooker corned beef with cabbage and potatoes recipe that’s easy to prepare and perfect for cozy dinners. The slow cooking method ensures melt-in-your-mouth meat and flavorful vegetables.

Ingredients

Scale
  • 3–4 pounds corned beef brisket (with seasoning packet included)
  • 1.5 pounds yellow potatoes, cut into chunks (Yukon Gold recommended)
  • 1 medium head green cabbage, cut into wedges
  • 4 medium carrots, peeled and cut into large pieces (optional)
  • 1 large onion, quartered
  • 3–4 garlic cloves, smashed
  • 2 cups beef broth (low sodium preferred)
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • 2 tablespoons butter, melted (for tossing cabbage before serving)

Instructions

  1. Wash and cut the potatoes into large chunks, quarter the onion, peel and cut the carrots, and cut the cabbage into wedges. Set aside.
  2. Place the potatoes, carrots, and onions at the bottom of the slow cooker to create a flavorful bed and keep the meat elevated.
  3. Rinse the corned beef brisket briefly under cold water to remove excess brine, then pat dry with paper towels. Place it fat side up on top of the vegetables.
  4. Sprinkle the seasoning packet evenly over the brisket. Add bay leaves, black peppercorns, mustard seeds, and garlic cloves around the meat.
  5. Pour 2 cups of beef broth into the slow cooker, being careful not to wash off the seasoning on the meat.
  6. Cover and cook on low for 8 to 9 hours, or until the meat is tender and shreds easily with a fork. Alternatively, cook on high for 4-5 hours if short on time.
  7. About 1 hour before serving, nestle the cabbage wedges around the brisket. Cover and continue cooking until the cabbage is tender but still slightly crisp.
  8. Carefully remove the brisket and let it rest for 10 minutes before slicing against the grain. Use tongs to transfer the vegetables to a serving platter.
  9. Toss the cabbage with melted butter, a sprinkle of salt, and freshly cracked black pepper for extra richness and flavor.
  10. Arrange slices of corned beef alongside the vegetables and spoon some cooking juices over everything before serving.

Notes

Rinsing the brisket removes excess salt and brine to prevent the dish from becoming too salty. Position the brisket fat side up to baste the meat naturally. Add cabbage in the last hour to keep it tender but not mushy. Rest the meat before slicing to retain juices. If too much liquid remains, reduce it by simmering before serving.

Nutrition

Keywords: corned beef, slow cooker, cabbage, potatoes, comfort food, easy dinner, crockpot, hearty meal

Find it online: https://elvafood.com/tender-slow-cooker-corned-beef-recipe-with-cabbage-and-potatoes-easy-steps/