slow cooker corned beef and cabbage – There’s something undeniably comforting about a plate of corned beef and cabbage. Whether you’re celebrating New Year’s or St. Patrick’s Day, enjoying a nostalgic family meal, or simply looking for a hearty heart-warming dish, this timeless recipe will never disappoint.
With tender, flavorful cured beef and perfectly cooked vegetables, most corned beef and cabbage recipes are steeped in tradition and full of robust flavor. More than anything? It’s super easy to make using a slow cooker.
This meal can also be eaten in large numbers. After slicing the beef and plating it with vegetables, there’s always plenty left over. Families can go back a few seconds or even three seconds. 😉
Why make corned beef and cabbage in the slow cooker?
Making corned beef brisket and cabbage in the slow cooker is amazing! First, this cut of beef is effectively tenderized by cooking it low and slow.
Second, who doesn’t love hearty meals that are mostly made by hand? This dish is definitely a winner in that regard. 💯
Ingredient list
- corned beef – The most common cut of meat is brisket, but any tough cut will work if you salt it and cook it slowly.
- seasoning – Onions, garlic, fresh thyme, bay leaves, peppercorns, allspice, and mustard seeds season classic corned beef stew. These flavor-enhancing herbs and spices are also great for pot roasts.
- beef broth Provides the liquid needed to slow cook the corned beef. Additionally, the flavor of meat will increase, and you will be able to cook vegetables more deliciously.
- vegetables – Red potatoes, carrots and green cabbage make a traditional British or Irish one-pot meal.
How to make corned beef and cabbage in a slow cooker
- preparation beef – Remove the corned beef brisket from the package and rinse under cold water several times to remove excess salt.
- Set up the slow cooker – Place the corned beef in the slow cooker and sprinkle with the contents of the spice pack (if included).
- flavor – Add onion, garlic, thyme, bay leaves, peppercorns, allspice berries and mustard seeds.
- assemble – Pour beef broth into slow cooker and cover corned beef. If necessary, add enough water to cover the meat.
- cook 6-7 hours on high, 8-9 hours on low.
- vegetables – Add the potatoes and carrots during the last hour (on high) or two hours (on low) of cooking. Close the lid and continue cooking.
- cabbage – Cut the cabbage into wedges and add during the last 30 minutes of cooking time on high heat or during the last hour on low heat. This will allow the cabbage to cook through, but still retain some texture. (Photos 1-2)
- rest – Once everything is cooked to your desired tenderness, carefully remove the corned beef to a plate and let it rest for a few minutes.
- serve – Slice and serve with potatoes, carrots, and cabbage.
Recipe variations
- Guinness corned beef and cabbage. Adding a cup of beef broth from a bottle of Guinness adds an extra layer of flavor. 🍺
- add mustard sauce. It looks gorgeous and comes in a wide variety of flavors, so why not try it with mustard cream sauce? Simply simmer the cream, Dijon mustard, and whole grain mustard until the three ingredients are combined.
- Make fried eggs with leftovers. Cut the corned beef into strips, chop the vegetables finely, and season with soy sauce. The mixture is then rolled into egg roll wrappers, fried until golden brown and served with dipping sauce. 🤤
- Don’t have a slow cooker? Cook the corned beef on low in a Dutch oven for 2 to 3 hours (4 to 5 hours at high altitude). Add the potatoes and carrots halfway through cooking, then add the cabbage 30 minutes before it’s done.
tips and tricks
- Add vegetables late in the cooking process to avoid overcooking. Half an hour to an hour is enough to make it soft and cooked.
- To thicken the soup, remove the liquid and mix it with a little flour or cornstarch to create a slurry. Return to soup in slow cooker and simmer until thickened.
- Check for tenderness. Corned beef should be fork-tender. If it’s not soft enough, continue cooking in 30 minute increments until you reach your desired texture.
Preparation instructions
This dish can be made 1-2 days in advance and stored in an airtight container in the refrigerator. Or freeze for up to 3 months.
Reheat the thawed corned beef and cabbage with the soup in the oven or on the stovetop over low heat until cooked through. Note: Cooking frozen cabbage will make it a little mushy.
How to consume and store
Remove the slow cooker corned beef and cabbage from the cooker and serve warm. For an extra deliciousness, spoon the broth into each serving. Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days or frozen for 2 to 3 months.
What goes well with corned beef and cabbage made in the slow cooker
If you want to add vegetables, please add the following side dishes sautéed brussels sprouts. This dish also goes great with dipping bread. beer bread or irish soda bread. Would you like some dessert? homemade baileys irish cream? 😋
More Sensational Slow Cooker Recipes to Try
- beef stew
- chicken recipes
- beef chips
- chicken curry
- pork chop
by Imma
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