Slow Cooker Corned Beef & Cabbage

If you’re looking for an easy St. Patrick’s Day Recipe, this Slow Cooker Corned Beef & Cabbage is it!

I have been making Corned Beef & Cabbage for a long time now, and it is something that our family looks forward to every year for St. Patrick’s Day.  We usually end up getting one or two more corned beef briskets after St. Patrick’s Day too, and cook them up for Reuben Sandwiches!

Corned Beef is traditionally made using the brisket which is taken from the cows chest.  This is usually a leaner cut of meat.  Brisket usually comes in two different cuts; point or flat. Point cuts are rounder and have more marbling, which means you can get more flavor and juiciness from the fat.  This is the cut I tend to lean towards.  The flat cuts are much leaner and therefore, easier to slice, making them better for leftovers.  If you’ve never made corned beef before, brisket tends to be a tougher cut of meat which is why I like to cook it low and slow in my slow cooker for 12 hours or so. If your meat is still a little tough, just simply leave it in the slow cooker a little longer.

Making the Corned Beef & Cabbage couldn’t be easier, and it can be prepared ahead of time, so that you don’t have to do any prep in the morning before work, you can just drop the base in the slow cooker and turn it on.

And when you get home, you’ll have perfectly cooked Corned Beef & Cabbage!  Just be sure when you are slicing your corned beef, to allow it to rest for about 5-10 minutes, before slicing, and to cut against the grain.

You’re going to love this Corned Beef & Cabbage so much, you’ll find yourself making it for more than just St. Patrick’s Day!

Category, DifficultyBeginner

Yields1 Serving
Prep Time5 mins

 1 ,4-5 lb corned beef brisket with seasoning packet
 2 cups beef stock
 1 ,12 oz beer
 2 bay leaves
 1 tbsp salt
 2 tsp whole black peppercorns
 1 head cabbage, cut into wedges
 1 onion, sliced
 4 carrots, peeled and diced
 1 lb fingerling potatoes (about 10)

1

Place onions, carrots and potatoes in the base of slow cooker. Season with bay leaves, ½ tbsp salt and black peppercorns. Pour beer and beef stock over vegetables.

2

Add corned beef brisket, fat side up on top of vegetables and season with included seasoning packet and remaining ½ tbsp salt.

3

Cook on low for 12 hours or until meat is tender. Remove meat and vegetables from slow cooker, slice and serve.

Ingredients

 1 ,4-5 lb corned beef brisket with seasoning packet
 2 cups beef stock
 1 ,12 oz beer
 2 bay leaves
 1 tbsp salt
 2 tsp whole black peppercorns
 1 head cabbage, cut into wedges
 1 onion, sliced
 4 carrots, peeled and diced
 1 lb fingerling potatoes (about 10)

Directions

1

Place onions, carrots and potatoes in the base of slow cooker. Season with bay leaves, ½ tbsp salt and black peppercorns. Pour beer and beef stock over vegetables.

2

Add corned beef brisket, fat side up on top of vegetables and season with included seasoning packet and remaining ½ tbsp salt.

3

Cook on low for 12 hours or until meat is tender. Remove meat and vegetables from slow cooker, slice and serve.

Slow Cooker Corned Beef & Cabbage

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