Description

This Slow Cooker Corned Beef and Cabbage recipe is a classic, hearty dish perfect for a comforting family meal. Tender corned beef brisket slowly cooked with baby potatoes, carrots, onion, and cabbage in a savory broth with a hint of apple cider vinegar and Dijon mustard enhances the flavors. Utilizing a slow cooker makes this recipe incredibly convenient, yielding a flavorful and tender meal with minimal hands-on time.

Ingredients

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Meat and Seasonings

3–4 lbs corned beef brisket (with spice packet)
2–3 garlic cloves, minced
1 tablespoon Dijon mustard (optional, for extra flavor)
Salt and pepper, to taste

Vegetables

10–12 small baby potatoes (or 4–5 medium-sized potatoes, halved)
4 large carrots, peeled and cut into large chunks
1 large onion, peeled and quartered
1 small head of cabbage, cut into wedges

Liquids

4 cups beef broth (or water)
2 tablespoons apple cider vinegar

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Instructions

Prepare the Vegetables: Begin by placing the baby potatoes, carrots, and onion in the bottom of the slow cooker. These vegetables create a flavorful base to keep the corned beef elevated and infuse the dish with layered flavors.
Add the Corned Beef: Rinse the corned beef brisket under cold water to wash off excess brine. Place it on top of the bed of vegetables inside the slow cooker.
Season the Meat: Sprinkle the seasoning packet that comes with the corned beef evenly over the meat. Add minced garlic and, if using, the Dijon mustard for a subtle depth of flavor.
Add Liquid: Pour the beef broth or water over the meat and vegetables gently. Then add the apple cider vinegar, which helps to tenderize the meat and brighten the broth’s flavor.
Cook the Corned Beef: Cover the slow cooker with the lid and cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The meat should become fork-tender, and the vegetables will cook through and become soft.
Add the Cabbage: About 1 hour before you plan to serve, add the cabbage wedges to the slow cooker. Push them down slightly into the liquid so they can steam and soften until tender.
Rest the Meat: Once cooking is complete, carefully remove the corned beef from the slow cooker. Let it rest on a cutting board for about 10 minutes to retain its juices before slicing.
Serve: Slice the corned beef against the grain into thin slices. Plate alongside the cooked vegetables and spoon some of the flavorful broth over everything for extra moisture and taste.

Notes

Rinsing the corned beef brisket helps reduce excess saltiness from the brine.
Dijon mustard is optional but adds a subtle tangy note to enrich the flavor profile.
Using beef broth instead of water adds more depth, but water works as a lighter alternative.
Cooking times may vary slightly depending on your slow cooker model; adjust accordingly.
Resting the meat before slicing ensures juicier, more tender slices.
For a spicier variation, add a few whole peppercorns or a bay leaf with the seasoning packet.

Prep Time: 10 minutes
Cook Time: 8-9 hours on low or 4-5 hours on high
Category: Main Course
Method: Slow Cooking
Cuisine: Irish-American