Description
Slow-Cooker Corned Beef and Cabbage is a hearty, flavorful dish featuring tender corned beef, soft potatoes, carrots, and cabbage. Ideal for busy days, this set-it-and-forget-it meal is a comforting classic often enjoyed during Irish-American celebrations, especially St. Patrick’s Day.
Ingredients
Scale
- 10 baby red potatoes, quartered
- 4 large carrots, peeled and cut into matchstick pieces
- 1 onion, peeled and cut into bite-sized pieces
- 4 cups water
- 1 (4 pound) corned beef brisket with spice packet
- 6 ounces beer
- 1/2 head cabbage, coarsely chopped
Instructions
- Gather and prepare all ingredients by chopping vegetables and rinsing the brisket if needed.
- Place the quartered potatoes, carrots, and diced onion in the bottom of the slow cooker.
- Lay the corned beef brisket on top of the vegetables.
- Pour 4 cups of water into the slow cooker and sprinkle the spice packet over the brisket.
- Pour 6 ounces of beer over the meat for added flavor.
- Cover and cook on high for 7 hours.
- Add the chopped cabbage and cook for an additional 1 hour.
- Remove the brisket, slice against the grain, and serve with vegetables.
Notes
- Use a well-marbled brisket for the juiciest results.
- Slicing against the grain improves tenderness.
- Add cabbage later to prevent overcooking.
- Beer can be substituted with broth for a gluten-free version.
- Leftovers store well and taste even better the next day.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 510
- Sugar: 6g
- Sodium: 1440mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Corned beef and cabbage, slow cooker corned beef, St. Patrick’s Day dinner, Irish comfort food, cabbage and brisket recipe