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Slow Cooker Corned Beef & Cabbage

Course: Main Course

Ingredients

  • 3-4 pounds corned beef brisket w/seasoning pack
  • 3-4 medium carrots quartered
  • 3 medium potatoes halved
  • 1/2 medium cabbage head cut in wedges
  • 3 cloves garlic minced
  • 2 leaves bay
  • 1 tbsp white sugar
  • 2 tbsp cider vinegar red wine vinegar can be substituted
  • 1 tsp cracked black pepper
  • 2 tsp kosher salt
  • water to cover

Instructions

  • Place corned beef brisket at bottom of a large slow cooker.
  • In a bowl combine water, salt, pepper, seasoning pack from corned beef, garlic, sugar, vinegar, and bay leaves.
  • Arrange carrot and potatoes on top of brisket.
  • Pour water and spice mixture into slow cooker; add more water if necessary to cover corned beef and veggies.
  • Put slow cooker on LOW and cook for 5-6 hours.
  • Add cabbage to the slow cooker in the last 1 ½ -2 hours of cooking. If you have a smaller slow cooker, transfer some broth from slow cooker to a pot and simmer cabbage leaves for 20 minutes until soft.
  • After 8-9 hours in slow cooker the corned beef will be tender and flavorful. Remove; slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing). Serve with vegetables.