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Best Slow Cooker Corned Beef & Cabbage Recipe

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This tender slow cooker corned beef with cabbage and carrots is the recipe I turn to when I need something that feels special but requires almost no effort. It fills the house with that warm, peppery aroma that says someone is taking care of dinner.

Ingredients

  • Corned beef brisket (3-4 pounds)
  • Spice packet (included with brisket)
  • Yellow mustard (2 tablespoons)
  • Brown sugar (¼ cup, packed)
  • Beef broth (1 cup)
  • Garlic cloves (4-5, smashed)
  • Bay leaves (2)
  • Whole black peppercorns (1 teaspoon)
  • Small red potatoes (1.5 pounds)
  • Carrots (1 pound, peeled and cut into 2-inch chunks)
  • Green cabbage (1 medium head, cut into 6-8 wedges)

Instructions

  1. Rinse and pat dry the brisket. Take the corned beef out of its packaging and rinse it under cool water. This removes some of the surface salt. Pat it dry with paper towels. If there’s a thick fat cap, you can trim it to about ¼ inch, but I usually leave it—it adds flavor and moisture as it renders.
  2. Mix the rub. In a small bowl, combine the brown sugar, the contents of the spice packet, and the yellow mustard. Stir until it forms a thick paste. It won’t be perfectly smooth, and that’s fine.
  3. Coat the brisket. Place the brisket fat-side up on your cutting board. Spread the brown sugar-mustard mixture all over the top and sides. Don’t worry about the bottom—the fat cap will render and carry the flavor down. Use your hands or a spatula; hands are easier.
  4. Layer the aromatics. Place the smashed garlic cloves, bay leaves, and whole peppercorns in the bottom of the slow cooker. Set the seasoned brisket on top, fat-side up. Pour the beef broth around the sides, not directly over the rub, so you don’t wash it off.
  5. Cook low and slow. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours. Low is better for tenderness. The meat is ready when it’s fork-tender and easily pulls apart. Don’t rush this step—low and slow is the whole point.
  6. Add the potatoes and carrots. About 1.5 hours before serving, add the potato chunks and carrot pieces to the slow cooker. Nestle them around the brisket, submerging them in the liquid as much as possible. Cover and continue cooking.
  7. Add the cabbage. About 45 minutes before serving, add the cabbage wedges to the slow cooker. Tuck them in around the meat and veggies. The cabbage will steam and soften, absorbing the seasoned broth. Don’t stir too much—you want the wedges to stay intact.
  8. Rest and slice. When everything is tender, carefully transfer the brisket to a cutting board. Let it rest for 10-15 minutes. This lets the juices redistribute. Slice against the grain into ¼-inch thick slices. If it starts to fall apart, that’s a good sign—it means it’s perfectly tender.
  9. Serve. Arrange the sliced beef on a platter with the potatoes, carrots, and cabbage wedges. Spoon a little of the cooking liquid over the top for extra moisture and flavor. Serve with your favorite mustard or horseradish on the side.

Notes

Don’t skip rinsing the brisket to reduce saltiness. Cook fat-side up for best results. Add cabbage late to avoid mushiness. Slice against the grain for tenderness. The cooking liquid can be used to moisten leftovers or as a soup base.

Nutrition

Keywords: slow cooker corned beef, corned beef and cabbage, St. Patrick's Day, Irish dinner, brisket, cabbage, carrots, potatoes, comfort food

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