Slow Cooker Corned Beef and Cabbage
This is the meal I grew up on every St. Patrick's Day - it's simple, feeds a crowd, and the slow cooker does all the work. The key is adding the vegetables at different times so nothing gets mushy.
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.
Did you make this recipe?Let me know how you liked it below!