Sliced corned beef with cabbage wedges, carrots, and potatoes.
This corned beef and cabbage is cozy, tender, and basically cooks itself.
Add cabbage near the end so it stays sweet and not mushy.
Slice against the grain for the most tender bite.
Why You’ll Love This Corned Beef and Cabbage
Table of Contents
show
- Hands-off: Slow cooker does the work.
- Tender meat: Low and slow cooking.
- One-pot comfort: Veggies cook in broth.
- Great leftovers: Sandwiches and hash.
- Holiday-ready: Perfect special dinner.
Ingredients for Corned Beef and Cabbage
Image Prompt:
- Corned beef brisket with spice packet (3–4 pounds)
- Baby potatoes (1 1/2 pounds)
- Carrots (4), onion (1), garlic (3 cloves)
- Beef broth (3 cups) low-sodium
- Cabbage (1 head) cut into wedges
How to Make Corned Beef and Cabbage
Image Prompt:
- 1. Add potatoes, carrots, onion to slow cooker. Place brisket on top and add spice packet.
- 2. Pour in broth. Cook LOW 8–9 hours or HIGH 4–5 hours.
- 3. Add cabbage for last 1 1/2–2 hours on LOW.
- 4. Rest meat 10 minutes. Slice against the grain and serve.
Tips for Perfect Corned Beef and Cabbage
- LOW cooks best for tenderness.
- Add cabbage late.
- Slice against the grain.
- Save broth for reheating leftovers.
Variations & Substitutions
- Add a bay leaf for extra aroma.
- Swap some broth for stout-style beer.
- Add turnips or parsnips.
- Use leftovers for sandwich night.
Make-Ahead & Freezing
Fridge: 4 days with broth. Freeze sliced meat with broth: 2 months.
Serving Suggestions & Pairings
- Mustard on the side.
- Irish soda bread.
- Simple green salad.
Recipe Card
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Irish-American
- Diet: Gluten-Free
Reader Review: Adding cabbage at the end kept it perfect. The meat sliced so tender!
Leave a rating if you make it. Mustard or no mustard for you?