Ingredients (~8 servings)
- ~4 lb corned beef brisket with spice packet
- 4 cups low-sodium beef broth
- 1 large yellow onion, quartered
- 3 medium carrots, peeled and cut in 1-2 inch chunks
- 16 small red potatoes
- 3/4 head green cabbage, cut in wedges
Set Up the Corned Beef in the Slow Cooker
Unwrap the corned beef and place it in your slow cooker fat side up.
Sprinkle the spice packet over the top – don’t worry about coating it evenly, it’ll distribute as it cooks.
Pour the beef broth into the slow cooker around the sides of the corned beef; You want the liquid to come about halfway up the meat.
Cover and cook on low for 5 hours.
Add the Root Vegetables
After 5 hours, add the onion quarters, carrots, and potatoes around the corned beef.
These need more time to cook through than the cabbage, so they go in first.
Cover and cook on low for 1 more hour.
Add the Cabbage and Finish Cooking
Cut the cabbage into wedges – aim for 6-8 pieces total so they fit easily in the slow cooker.
Nestle the cabbage wedges around the other vegetables.
Cover and cook on low for 2 more hours.
The cabbage should be tender but not falling apart when you pierce it with a fork.
Rest and Slice the Corned Beef
Remove the corned beef to a cutting board and let it rest for ~5 minutes.
Trim away any large chunks of exterior fat – some marbling is fine but remove the thick cap.
Slice against the grain into thin slices, about 1/4 inch thick; Look for the direction the muscle fibers run and cut perpendicular to them.
Use a slotted spoon to remove all the vegetables from the slow cooker and arrange on a serving platter with the sliced corned beef.
Slow Cooker Corned Beef and Cabbage
Ingredients
Ingredients (~8 servings)
- ~4 lb corned beef brisket with spice packet
- 4 cups low-sodium beef broth
- 1 large yellow onion quartered
- 3 medium carrots peeled and cut in 1-2 inch chunks
- 16 small red potatoes
- 3/4 head green cabbage cut in wedges
Instructions
- Place corned beef fat side up in slow cooker and sprinkle with spice packet.
- Pour beef broth around sides until liquid reaches halfway up the meat.
- Cover and cook on low for 5 hours.
- Add onion, carrots, and potatoes around the meat.
- Cover and cook on low for 1 hour.
- Cut cabbage into 6-8 wedges and nestle around other vegetables.
- Cover and cook on low for 2 hours until cabbage is tender.
- Remove corned beef to cutting board and rest 5 minutes.
- Trim excess fat and slice against the grain into 1/4 inch slices.
- Remove vegetables with slotted spoon and arrange on platter with sliced beef.
