Go Back

Slow Cooker Corned Beef and Cabbage

Slow cooker corned beef and cabbage with tender vegetables and a very tender brisket cooked low for 8–9 hours. The cabbage wedges are added for the last 2 hours so they stay tender without getting mushy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 hours
resting 10 minutes
Total Time 9 hours 25 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Irish-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

corned beef brisket
  • 3.5 lb flat-cut corned beef brisket with spice packet Use the included spice packet.
green cabbage
  • 1 small head green cabbage Cut into wedges.
Yukon Gold potatoes
  • 4 medium Yukon Gold potatoes Quarter them.
carrots
  • 4 large carrots Cut into 2-inch pieces.
onion
  • 1 large onion Quarter it.
garlic
  • 4 cloves garlic Smash them.
beef broth
  • 3 cup beef broth
apple cider vinegar
  • 2 tbsp apple cider vinegar
brown sugar
  • 1 tbsp brown sugar
whole grain mustard
  • 1 whole grain mustard For serving.

Equipment

  • 1 slow cooker

Method
 

Layer the slow cooker
  1. Add the quartered onion along with the quartered Yukon Gold potatoes and 2-inch carrot pieces to the bottom of the slow cooker. Spread them out in an even layer so the liquid can circulate.
  2. Stir in the smashed garlic, then pour in the beef broth and apple cider vinegar. Make sure the broth covers most of the vegetables.
  3. Rinse the corned beef brisket under cold water, then place it fat-side up on top of the vegetables. Center the brisket so it steams and tenderizes evenly.
  4. Sprinkle the included spice packet and the brown sugar over the brisket. Keep the sugar on top so it helps create flavor as the meat cooks.
Cook low and add cabbage
  1. Cover and cook on low for 8–9 hours, until the brisket is very tender. If your slow cooker runs hot, start checking at hour 8.
  2. During the last 2 hours, add the cabbage wedges and press them into the liquid. The visual cue is cabbage that turns bright and softens while still holding its wedge shape.
Rest, slice, and serve
  1. Remove the brisket to a cutting surface and rest for 10 minutes. This helps the juices redistribute so slices stay moist.
  2. Slice the brisket against the grain and serve with the vegetables, spooning some cooking liquid over the plate. Offer whole grain mustard on the side.

Notes

Pro tip: keep the corned beef fat-side up throughout so it stays juicy while the broth softens the vegetables. Refrigerate leftovers in a covered container up to 4 days; reheat gently with a splash of broth. Freezing is not ideal for cabbage texture, but you can freeze brisket and vegetables separately for up to 2 months. For a lower-sodium option, choose a lower-sodium corned beef or use the meat only and reduce the added spice packet to taste.